Chili Casserole With Polenta Topping

2 15.5-oz. cans kidney beans, drained
24 oz. vegetarian ground beef-style crumbles (try Boca Ground Burger—www.bocaburger.com)
1 cup canned or frozen corn kernels
1 medium tomato, diced
2 15-oz. cans tomato sauce
2 Tbsp. chili powder
1/2 tsp. cayenne pepper
2 tsp. salt, divided
1/4 tsp. onion powder
1 tsp. cumin
3 cups water
3/4 cup cornmeal
1 Tbsp. margarine
Paprika, to taste

• In a large bowl, combine the kidney beans, beef-style crumbles, corn kernels, diced tomato, tomato sauce, chili powder, cayenne pepper, 1 tsp. of the salt, the onion powder, and cumin. Spread the mixture into a 9-inch by 13-inch baking dish. Set aside.
• To create the polenta, in small saucepan, combine the water, cornmeal, margarine, and the remaining 1 tsp. of salt and allow to stand for 10 minutes. Bring the mixture to a boil over high heat, stirring constantly. Reduce the heat to medium-low and cook, stirring frequently, for 12 to 15 minutes or until a spoon leaves a line when drawn through the mixture. Pour the polenta over the mixture in the baking dish and spread it to the edges. Allow it to cool and firm up for 15 minutes.
• Sprinkle the paprika over the polenta then bake at 375°F for 20 to 25 minutes or until the polenta is golden on top.

Makes 6-8 servings