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Mexican chilli bean polenta pie
Mexican chilli bean polenta pie
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Fiber-rich beans star in this hearty vegetarian meal.
Ingredients:
  • 9.20 gm olive oil
  • 1 brown onion, finely chopped
  • 1 red capsicum, chopped
  • 1 garlic clove, crushed
  • 1/2 tsp chilli powder
  • 5.00 gm ground cumin
  • 400g can red kidney beans, drained, rinsed
  • 440g can corn kernels, drained
  • 2 x 400g cans diced tomatoes
  • 62.50 ml coriander leaves, chopped
  • 199.50 gm self-raising flour, sifted
  • 99.00 gm polenta (cornmeal)
  • 125.00 ml grated reduced-fat cheddar cheese
  • 1 egg
  • 325.00 gm buttermilk
Instructions:
  • In a large saucepan over medium heat, heat oil. Add onion and capsicum and cook until soft, about 2 to 3 minutes. Mix in garlic, chili powder, and cumin. Cook for an additional minute. Add beans, corn, and tomatoes, bring to a boil, then reduce heat to low and simmer for 2 minutes. Stir in coriander and season with salt and pepper.
  • Preheat your oven to a perfect 190°C. Gently distribute the delightful bean mixture into four charming 2-cup ovenproof dishes.
  • In a bowl, mix flour, polenta, and cheese. In a separate bowl, whisk egg and buttermilk, then add to the flour mixture. Stir until combined. Spoon polenta mixture over the beans. Place in oven and bake for 25-30 minutes until the polenta is cooked through. Serve and enjoy!

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