• Jengo

Vegan Chili Cheese Polenta

So lets just start by saying that I don’t love these shots. I was tired and lazy. Didn’t want to change my back drop or do much styling. And well, the photos reflect that to me. Definitely a recipe I’ll need to reshoot. That said, this is delicious and satisfying. A great way to use up left over chili. Oh man. The crispness, the soft texture inside, the saltiness, the mushiness from the chili and sour cream. So many lovely textures in this dish. You'll want to add a lot more chili than I have pictured.

To put this together you'll have to have made my chili beforehand. But if not then it might take up an upwards of 30 minutes or so. Still, not bad. You can always go the easy route and just use canned chili, although that's not as good in my opinion.

This is a dish you'll want to eat over and over again. Trust me. Scroll down for the recipe.

Add lots more chili than pictured.

Add lots more chili than pictured.

Add lots more chili than pictured.

Add lots more chili than pictured.


Total time: 15 minutes

Yields: 2 servings

*You will need medium or large sized non-stick skillet for this . I like cast iron because it crisps better.

**All proportions are approximated. Apply to your preference and taste


  • My chili recipe (made before hand) linked here https://www.jengostudio.com/post/fall-chilli-vegan

  • Polenta - sliced into 1/2" disks ( I bought the pre-made roll from Trader Joe's)

  • Salt to taste

  • Pepper to taste at serving time

  • Chopped green onion for topping. Mixing in some white onion is good too.

  • Vegan sour cream (I use Kitehill brand)

  • Vegan cheddar cheese

  • Optional: cilantro as garnish (but adds a really nice flavor)

  • Cooking oil


  1. In a non-stick heated skillet over medium high heat, drizzle in enough cooking oil to coat the bottom of the pan. Once heated, place the polenta in the pan and let it crisp until golden brown. This may take about 4-5 minutes per side. Check to make sure. Use tongs to handle them to avoid scraping off the crispiness. Sprinkle salt to taste.

  2. Plate the polenta and top with lots of chili, vegan cheese, dollops of sour cream, a sprinkle of green onions and even cilantro. Salt and pepper as needed

Voila! Enjoy this super easy and delicious warming dish. Snap a pic for the gram and tag me @jengo.daily or #jengo.daily . Thank you for visiting and see you next time!


Come say hi, check out more photos and recipes and follow me on Instagram, where I frequently hang out:

Food &  Blog account: @jengo.daily https://www.instagram.com/jengo.daily/

Portrait account: @ jengo_photo https://www.instagram.com/jengo_photo/

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