Labor Day!!

Hi everybody! Another holiday is fast approaching... Labor Day! It's 
time for grand parades, big fun, and time to spare with family and 
friends. Celebrate the historic holiday that commemorates the huge 
contributions the workers have made to the strength, prosperity and 
well-being of our nation. Time to take a break, feel the real spirit 
and travel to the eventful past of the American labor movement and pay 
a tribute to the great labor force.

Enjoy this yummo Labor Day recipe we found in Food Network Magazine.

Ingredients
     2 tablespoons unsalted butter
     4 ears corn, kernels cut off
     Kosher salt
     6 scallions, chopped
     3 to 4 cups leftover chili
     1 1/2 cups shredded pepper jack (about 6 oz)
     1 18-ounce tube precooked polenta, cut into 12 rounds

Directions
(Use leftover Slow-Cooker Texas Chili.)

Preheat the oven to 450 degrees F. Melt the butter in a skillet over 
medium-high heat. Add the corn and 1/2 teaspoon salt and cook until 
tender, 5 to 6 minutes. Add the scallions and cook until soft, about 1 
minute.

Spread the chili in an 8-inch-square baking dish. Top with half of the 
cheese followed by half of the corn mixture. Lay the polenta rounds on 
top, then sprinkle with the remaining corn and cheese.

Bake until the casserole is heated through and the top is golden, 
about 20 minutes. Let stand 5 to 10 minutes before serving.