Name: Chilli with polenta cobbler topping
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4 servings
Cuisine: Bake
Ingredients: 500 g beef mince; oil for frying; 2 garlic cloves, chopped; 1 onion chopped; 1 green pepper chopped; 1 tsp cumin ground; dried chilli flakes crushed, to taste; 1/4 cup tomato paste; 1x 410 g tinned tomatoes chopped; 300 ml stock beef; 400 g kidney beans tinned; salt and freshly ground black pepper; 3/4 maize meal polenta; 1/4 cup flour; 1 tsp Baking powder; 1/2 tsp salt; 1 eggs beaten; 1/2 cup yoghurt; 1/4 cup milk; chilli flakes

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Ingredients (20)

500 g	beef mince
	oil — for frying
2	garlic — cloves, chopped
1	onion — chopped
1	green pepper — chopped
1 tsp	cumin — ground
	dried chilli flakes — crushed, to taste
1/4 cup	tomato paste
1x 410 g	tinned tomatoes — chopped
300 ml	stock — beef
400 g	kidney beans — tinned
	salt and freshly ground black pepper

POLENTA COBBLER TOPPING:

3/4	maize meal — polenta
1/4 cup	flour
1 tsp	Baking powder
1/2 tsp	salt
1	eggs — beaten
1/2 cup	yoghurt
1/4 cup	milk
	chilli flakes

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Method:

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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