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Original Chili Recipe and Polenta Parfait

Donna Kelly
5 from 3 votes
Total Time 50 mins
Course Main Course
Cuisine American, American Southwest, Fair Food
Servings 4


  • 3 cups chili heated
  • 4 cups water vegetable or chicken stock or milk
  • 1 teaspoon salt
  • 1 cup polenta NOT quick-cooking or yellow cornmeal
  • 2 tablespoons unsalted butter
  • ½ cup grated Monterey Jack or cheddar cheese
  • cup sour cream
  • 4 cherry tomatoes


  • Heat your favorite chili to a simmer, reduce heat and keep warm.
  • Bring water, stock or milk and salt to a boil in a 3-quart heavy saucepan
  • Add polenta in a thin stream, whisk constantly. Whisk and cook over moderate heat, 2 minutes.
  • Reduce heat to low then, cover pan. Cook at a barely a simmer, stirring with a long-handled spoon for 1 minute after every 10 minutes of cooking, 45 minutes total. Remove from heat and whisk in butter until incorporated.
  • Let chili cool some before spooning into glass or crystal stemware.
  • Spoon polenta into the bottom of each glass or cup. Spoon a layer of chili on top and sprinkle with cheese repeat the layers to the top of the glass.
  • Garnish with a dollop of sour cream and a cherry tomato.
Keyword Original Chili Recipe and Polenta Parfait