Chilli with polenta cobbler topping

Recipe from: 31 March 2016
recipe, polenta, chilli,dinner

Ingredients 21
Servings 4
Time 00:15

Ingredients

  • 500
    g
    beef mince
  • oil for frying
  • 2
    garlic cloves, chopped
  • 1
    onion, chopped
  • 1
    small green pepper, deseeded and chopped
  • 1
    tsp
    cumin, ground
  • crushed chilli flakes, to taste
  • 1/4
    cup
    tomato paste
  • 1x 410
    g
    tin chopped tomatoes
  • 300
    ml
    prepared beef stock
  • 400
    g
    tin kidney beans, drained and rinsed
  • salt and pepper
  • POLENTA COBBLER TOPPING:
  • 3/4
    polenta
  • 1/4
    cup
    flour
  • 1
    tsp
    baking powder
  • 1/2
    tsp
    salt
  • 1
    egg, beaten
  • 1/2
    cup
    yoghurt
  • 1/4
    cup
    milk
  • chilli flakes for dusting
 

Method

00:50
 
Preheat oven to 180ºC.

Sauté garlic, onion and green pepper in oil until golden, then add cumin and chilli flakes. Stir well to combine.

Add mince and allow to brown. Add tomato paste, tinned tomatoes and beef stock. Simmer for 15 minutes, then stir in kidney beans. Season and set aside.

For cobbler topping, mix together polenta, flour, baking powder and salt. Stir in egg, yoghurt and milk.

Place chilli in an ovenproof dish, spoon dollops of polenta mix on top and sprinkle with crushed dried chilli flakes.

Bake for 30 minutes or until golden.

Words and image: Fairlady

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Read more on: dinner  |  recipe  |  chilli
 

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