I found this recipe and decided to try it. I am a polenta fan. I double the recipe for the polenta. I would recoment doubling it unless you have never tried polenta. I also add more cheese than it calls for. The chili, I added chili powder and cayenne till I liked the taste. The coffee granules give it a real earthy flavor. The original recipe called for 2 T. I thought 1 T. would be better. I also thought that some corn would be good in it. I also added some carrots. I think it is like a Mole with the chocolate. Weird I know but it was really different and I enjoyed it a lot. My son had it for 3 dinners and he loved it. It made a lot. Doubled the recipe for the Polenta and there was enough for all of the chili. I was going to have some more tonight but he ate it all. All well, I will find something else. I am going to try another polenta recipe. yum!!!!!
Polenta
1 c. cornmeal
3 c. water
1/2 c. sour cream
1/2 c. Monterey Jack Cheese
1 1/2 t. salt
Place water and 1 1/2 t. salt in a heavy bottomed sauce pan bring to a boil Whisk in the cornmeal. Bring to a boil. turn down to a simmer and cook till thick stirring often. ( it is important so it does not burn or clump up.) continue to cook over low heat stirring often. The longer you cook the creamier it will be. Add sour cream and salt as needed. Cover the pot and hold till ready to serve.
Chili Ingredients
3 c. rinsed canned black beans
3 lbs butternut squash cubed 1/2 x 1/2
1 T. instant coffee granules
2 T. cocoa powder
1-2 T. sugar
5 c. chicken stack
4 T. Chili power
1 T. cumin
2 onions diced
1/2 c. tomato paste
1/4 - 1/2 t. cayenne (depends on how hot you like it)
Cook onions with oil and a large sauce pan. Add squash, coffee, chocolate, chicken stock, chili powder, cumin and tomato paste. bring to a boil. Add beans and turn down to a simmer, stirring often and cook till thick and the squash is soft. Salt to taste and serve in a bowl lined with the polenta
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