1 ½ (16 oz) tubes of polenta, crumbled
2 (15 oz) cans low-fat turkey chili
1 cup (4 oz) pre-shredded sharp cheddar cheese
6 tbsp bottled salsa
6 tbsp reduced fat sour cream
Preheat oven to 475.
Place crumbled polenta in a 11 x 7-inch baking dish coated with cooking spray. Top with chili and cheddar cheese. Bake at 475 for 13 minutes or until bubbly. Top each serving with 1 tbsp salsa and 1 tbsp sour cream.