Mexican beans with polenta crust
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Time to make:
50 mins, prep 20 mins, cook 30 mins
$2.54 per serve
(at time of publication)
Full ingredients list:
- olive oil spray
- 2 zucchini, finely chopped
- 1 medium red onion, finely chopped
- 1 red capsicum, finely chopped
- 2 cloves garlic, crushed
- 2 teaspoons Mexican chilli powder
- 400g can diced tomatoes
- 400g can red kidney beans, rinsed, drained
- Polenta crust
- 1 1/2 cups self-raising flour
- 2 teaspoons brown sugar
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1/2 cup (85g) polenta
- 1/2 cup reduced-fat grated cheddar cheese
- 1 egg
- 3/4 cup skim milk
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Spray a large, deep frying pan with oil. Heat over medium heat. Add zucchini, onion, capsicum and garlic and cook, stirring, for 6–7 minutes or until softened. Add chilli and cook, stirring, for 30 seconds or until fragrant.
Step 2 Add tomatoes and kidney beans and cook, stirring, for 2–3 minutes or until the sauce thickens slightly. Transfer mixture to a 6-cup capacity ovenproof dish.
Step 3 Make Polenta crust: add flour, sugar, parsley, polenta and 1/3 cup cheese to a large mixing bowl. Whisk egg with milk. Add to polenta mixture. Place spoonfuls of mixture over top of beans. Using a small spatula, smooth mixture top. Sprinkle with remaining cheese. Bake for 15–20 minutes. Serve with salad or steamed greens.
Polenta is dried cornmeal (maize) which is then ground to a course, grainy texture. Popular in many cuisines, it was traditionally a slow-cooked dish which required a lot of stirring! New ‘instant’ varieties have made it increasingly popular: the varieties you buy in the supermarket (usually near the pasta) take only five minutes to cook. It’s cheap, nutritious and gluten-free, too.
About this recipe
First published: July 2009