Crock Pot Polenta Chili Casserole - cooking recipe

Ingredients

3/4 cup yellow cornmeal
2 3/4 cups cold water
1 (15 ounce) can turkey chili with beans
1/4 cup leek, chopped
2 boneless skinless chicken breast halves, cubed
1 cup monterey jack cheese, shredded

Preparation

Combine cornmeal and cold water in a saucepan.
Bring to a boil over medium heat, reduce heat to low and cook, stirring about 5 minutes until thickened.
Remove from heat and cool about 5 to 10 minutes.
Spread over the bottom and about 2 inches up the sides of a 3 1/2 quart slow cooker In a medium bowl, combine turkey chili, leeks and chicken.
Spoon into center of the polenta mixture.
Cover and cook on low about 5 hours.
15 minutes prior to serving, top with cheese.