Chili Corn Casserole

Ingredients

• 2 tablespoons unsalted butter
• 4 ears corn, kernels cut off
• Kosher salt
• 6 scallions, chopped
• 3 to 4 cups leftover Slow-Cooker Texas Chili, recipe follows
• 1 1/2 cups shredded pepper jack or Monterey jack cheese (about 6 ounces)
• 1 (18-ounce) tube precooked polenta, cut into 12 rounds
• 2 1/2 pounds beef chuck, cut into 2-inch cubes
• 2 tablespoons packed light brown sugar
• Kosher salt
• 2 tablespoons vegetable oil
• 1 small onion, finely chopped
• 5 cloves garlic, smashed
• Two (4.5-ounce) cans chopped green chiles, drained
• 1 tablespoon ground cumin
• 3/4 cup chili powder
• 1 14 -ounce can diced tomatoes with chiles
• 1 to 2 tablespoons green hot sauce
• Sliced scallions, fresh cilantro and/or sour cream, for topping
• Tortilla chips, for serving (optional)

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