Savory Polenta or Tex-Mex Tamale Casserole

2 or 3 Tbsp olive oil
3/4 cup diced red onions
2 cloves crushed garlic
4 cups chicken broth
1/4 tsp ground black pepper
salt to taste
1 cup yellow corn meal
3 Tbsp butter and 1/4 cup Parmesan cheese (optional for savory polenta)
1 (15oz can) bean-less chili (optional for Tex-Mex Tamale Casserole)

Preheat oven to 350F.
In a 2-1/2 quart covered microwave/baking dish, microwave olive oil, onion
and garlic for 4-minutes, covered. Add chicken broth, ground pepper and
salt. Mix well and microwave, covered, until mixture is just boiling.
Remove from microwave and stir in cornmeal slowly while stirring out all
lumps. Cover and place in pre-heated 350F. conventional oven. Bake for
45-minutes. Remove from oven. Serve as either Savory Polenta or as Tex-Mex
Tamale Casserole. Serve plain or with butter and Parmesan cheese for
Savory Polenta. Spoon heated bean-less chili over polenta for Tex-Mex
Tamale casserole.

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