Quote:
Originally Posted by listopencil
Sacrilege. Heresy!
Oh, hell yeah. I've goofed around with it a bit. I'll make polenta (corn mush) and put a shallow layer in a round glass pie pan overnight in the fridge. Take it out the next morning and let it come to room temp. Then add thick chili on top of the polenta "crust." Now make your cornbread batter with corn kernels, minced jalapeno and finely diced sharp cheddar added in. Poor that over the chili carefully making sure to get in in between the chili and the sides of the pie pan. Bake that shit and you are going to get some serious chili pie.
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Nice touch with the polenta. I can tell that you are dedicated to your craft.