Corn casserole with beef

Ingredients:

• 500 gr. chilled polenta, cut into 12 pieces
• 2 tbsp (30 g) butter
• 4 ears of corn, kernels removed
• 4 green onions, chopped
• 3 - 4 tbsp. beef chili in a slow cooker
• 1.5 tbsp. grated Monterey cheese (about 170 gr.)

Preparation:

1. Preheat oven to 230°C.
2. Melt the butter in a skillet over medium heat. Add the corn and 1/2 teaspoon of salt and cook for 5-6 minutes. Add the green onions and cook until softened, about 1 minute. Spread the chili over the bottom of an 8-inch square casserole. Next, layer the cheese and corn.
3. Top with polenta, then sprinkle with the remaining corn and cheese. Bake until heated through and the cheese is golden brown, about 20 minutes. Let stand for 5-10 minutes before serving.