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Ingredients
- smoky beef chilli
- polenta 225g
- plain flour 150g
- caster sugar 1 tbsp
- baking powder 1 tbsp
- salt 1 tsp
- eggs 2
- whole milk 150ml
- butter 70g, melted
- pickled jalepeños 6 pieces, chopped
- coriander ½ small bunch, chopped
- cheddar 200g, grated
Method
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Step 1
Heat the oven to 180c/fan 160/gas 4. Put the beef chilli in the bottom of a large ovenproof baking dish.
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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.
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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.
Nutritional Information
- Kcals 669
- Fat 31.1g
- Carbs 63.9g
- Fibre 2.6g
- Protein 31.9g
- Salt 2.8g
