Ingredients:
- 120g instant polenta
- 1 egg
- 450ml skimmed milk
- 120g cheese, grated (cheddar or parmesan)
- 4 tablespoon fresh coriander, chopped
- 1 tablespoon vegetable oil
- 2 red onions, finely chopped
- 2 garlic cloves, crushed
- 2 fresh red chillies, finely chopped
- 350g beef mince
- 400g canned diced tomatoes
- 2 tablespoons tomato puree
- 420g red kidney beans, drained and rinsed
- 250ml vegetable stock
- 1 lime, zest grated and juiced
- salt and pepper
Method:
- Mix together polenta, egg, milk, cheese and half the coriander. Season with salt and pepper then leave to stand for 20 minutes to allow the polenta to swell.
- Heat oil in a large pan and fry onions and garlic for 4 minutes, stirring until slightly soft. Add half the chopped chillies, beef mince, tomatoes, tomato puree, red kidney beans, vegetable stock, lime zest, lime juice and remaining coriander.
- Bring to the boil and the simmer for 15 minutes or until the mixture has thickened. Season and then pour the mixture into an oven proof dish.
- Pre-heat grill to high. Stir the remaining chillies into the polenta mixture and then spoon over the mince mixture to cover. Grill for 5 minutes or until golden.
- Sprinkle more cheese on top just as you serve.
