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Polenta pancake with chilli beef
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Turn leftover chili beef into a tasty weeknight meal.
Ingredients:
  • 13.80 gm extra virgin olive oil
  • 4 eggs
  • 1 small avocado, finely chopped
  • 1 tomato, finely chopped
  • 82.50 ml fresh coriander, chopped
  • 500g chilli
  • 500ml (2 cups) reduced-fat milk
  • 120g (2/3 cup) instant polenta
  • 310g can sweet corn kernels, drained
  • 40g (1/2 cup) coarsely grated vintage cheddar
  • 2 green shallots, thinly sliced
  • 2.00 gm gluten-free baking powder
  • 15g butter
Instructions:
  • Preheat your oven to 180°C/160°C fan forced. In a saucepan over medium heat, simmer 375ml (1 1⁄2 cups) milk. Slowly pour in polenta while stirring until combined. Keep stirring over medium-low heat for 2-3 minutes until thickened. In a jug, mix together corn, eggs, cheese, shallot, baking powder, and the rest of the milk. Stir this mixture into the polenta. Season to taste.
  • In a 26cm non-stick, ovenproof frying pan, melt butter over medium heat. Spread polenta mixture evenly and cook for 3 minutes on the stovetop. Transfer to the oven and bake for 20 minutes until set. Let it sit in the pan for 5 minutes before flipping onto a plate.
  • Heat oil in a separate frying pan over medium heat. Cook eggs for 3-4 minutes until desired doneness, either with soft yolks or fully cooked.
  • In a bowl, mix together avocado, tomato, and coriander, then season. Top the pancake with chili beef and eggs, sprinkle with the avocado mixture, and finish with a dollop of sour cream on top.

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