Advertisement

  • smoky beef chilli
  • 225g polenta
  • 150g plain flour
  • 1 tbsp caster sugar
  • 1 tbsp baking powder
  • 1 tsp salt
  • 2 eggs
  • 150ml whole milk
  • 70g butter
    melted
  • 6 pieces pickled jalepeños
    chopped
  • ½ small bunch coriander
    chopped
  • 200g cheddar
    grated

Nutrition:

  • kcal669
  • fat31.1g
  • carbs63.9g
  • fibre2.6g
  • protein31.9g
  • salt2.8g

Method

  • step 1

    Heat the oven to 180c/fan 160/gas 4. Put the beef chilli in the bottom of a large ovenproof baking dish.

  • step 2

    Put the polenta, flour, sugar, baking powder and salt in a bowl and mix. Whisk the eggs, milk and butter together, then stir this into the dry ingredients. Mix in most of the jalepeños with the coriander and ¾ of the cheese.

  • step 3

    Spoon the polenta over the chilli, then scatter the top with the rest of the cheese and jalepeños. Bake for 30-40 minutes until golden and piping hot.

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

Advertisement
Advertisement
Advertisement