Individual Chili Polenta Skillet Pies are one-pan comfort food with a twist! They transform leftover chili and leftover polenta into something totally new, layering the chili with creamy, cheesy polenta for the ultimate cozy bite. Made with just a few simple ingredients and finished with a fun skillet presentation, dinner is suddenly looking pretty amazing.

2 chili pies in cast iron skillets topped with polenta

Table of contents

Ingredients

  • Leftover chili
  • Chicken stock
  • Milk
  • Cornmeal
  • Parmesan cheese
  • Butter
  • Fresh basil


This recipe has been popular since 2015. It all started after I made a huge batch of Chili (chili con carne). While brainstorming ways to use up the leftovers, I came across my skillet Shepherd’s Pie recipe — and the lightbulb went off! Instead of one big pie, why not make adorable individual ones? Out came my favorite kitchen treasures — my mini cast iron skillets — and just like that, Individual Chili Polenta Skillet Pies were born.

Pouring creamy polenta over chili in a cast iron skillet

Creamy polenta topping


Move over mashed potatoes — polenta is stealing the show! Just like in Italian dishes, polenta is a delicious substitute for mashed potato. A creamy, cheesy topping that sits beautifully on top of the chili and turns golden and slightly crispy when heated under the broiler (oven grill).

Common mistakes when cooking polenta

  • Not whisking enough:
    Polenta thickens fast, and if you don’t whisk constantly in the beginning, you’ll end up with lumps. Stir often for a smooth, creamy texture.
  • Adding corn meal too quickly:
    Dumping it in all at once causes clumps. Slowly sprinkle it into simmering liquid while whisking continuously.
  • Cooking it too fast:
    Polenta needs time to cook and absorb liquid properly. Rushing it on high heat makes it gritty and uneven. Keep the heat low and be patient, don’t boil the liquid.
  • Not seasoning properly:
    Salt is key! Polenta can taste flat if under-seasoned. Always salt the cooking liquid before adding cornmeal so the flavor builds from the inside out. Taste and adjust at the end, since cheese and butter add their own saltiness. You can also add fresh herbs like basil, rosemary, thyme, oregano or cilantro.
  • Skipping the butter and cheese:
    These add richness, creaminess, and flavor. Without them, polenta can taste dull and feel pasty.
  • Using the wrong heat level:
    Cooking polenta on high heat makes it bubble and splatter like lava — and it won’t cook evenly. Start on medium heat to bring the liquid to a gentle simmer, then lower it to low once the cornmeal is added. Slow and steady heat gives you that smooth, creamy texture without lumps or burns.
  • Letting it sit uncovered:
    Polenta thickens as it cools. Cover it or whisk in a little more liquid before serving to keep it creamy.

Chili polenta skillet pie viewed from overhead

Mini cast iron pans


These pans measure 6 inches (15 cm) in diameter and 1 inch (2.5 cm) high. The advantage of using them is twofold: they’re ovenproof, so your mini pies broil perfectly, and they retain heat beautifully, keeping the food warm when served.

Baking dish


You can also serve these in individual baking dishes or ramekins, or make 1 large pie.

Make ahead skillet pies


You can make a fresh batch of chili and polenta the day before, then assemble the pies before broiling.

More skillet pie ideas


This recipe is just as tasty with leftover Bolognese Sauce — so keep that in your back pocket for next time!


If you’ve made my Chili Polenta Skillet Pies, please leave a star rating in the recipe card. You can also leave a comment or ask question below.

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A closeup of a spoonful of chili and polenta
5 from 18 reviews

Chili Polenta Skillet Pies

Janette
Leftover chili is topped with creamy polenta then baked in mini cast iron skillets. Great for using leftover polenta too.
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4
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Video

Ingredients
 

  • Leftover chili, reheated
  • 3 ½ cups (448 grams) low sodium or unsalted chicken stock/broth
  • 1 teaspoon salt
  • 1 cup (220 grams) yellow cornmeal, fine or medium grind
  • 1 cup (100 grams) Parmesan cheese, grated plus extra for topping
  • 1 tablespoon unsalted butter
  • ½ cup fresh basil, chopped

Instructions
 

  • To your skillets or baking dishes, fill ¾ of the way with chili (leaving enough space for polenta).
  • In a medium saucepan, heat the chicken stock and salt (taste your stock, if it is salty, adjust the salt amount, remember you are also adding salty cheese) bring to a simmer. Slowly add the yellow cornmeal while whisking until combined and there are no lumps. To help with any issues, refer to the above text for help.
  • Cook at a very low simmer whisking until smooth and thickened . If the polenta thickens too quickly, add a little more stock or water. Stir in the cheese and basil.
  • Top the chili with an even layer of polenta. Sprinkle an even layer of Parmesan cheese over each.
  • Preheat broiler/oven grill with the rack on the top shelf.
  • Place the skillets on a baking sheet and broil until the top is browned.

Notes

 

 
Serving: 1pie, Calories: 407kcal, Carbohydrates: 50g, Protein: 29g, Fat: 11g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Cholesterol: 65mg, Sodium: 653mg, Fiber: 9g, Sugar: 7g
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