Chilli Bean and Polenta Pies
Prep time:
Cook time:
Total time:
Serves: 8
- Chilli:
- 1 large brown onion, diced
- 1 tablespoon extra virgin olive oil, plus a little extra for the polenta
- 3 cloves garlic, crushed
- 1 teaspoon dried oregano
- 1 teaspoon sweet paprika
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ¼ teaspoon chilli powder
- 2 medium flat mushrooms, sliced
- 2 medium carrots, diced
- 2 medium zucchinis, diced
- 1 x 400g tin kidney beans, drained and rinsed
- 1 x 400g tin diced tomatoes
- 1 cup vegetable stock
- 1 tablespoon cornflour
- pepper
- Polenta:
- 1½ cups cornmeal (polenta)
- 1 cup vegetable stock
- 2½ cups boiling water
- salt, to taste
- 80g tasty cheese, freshly grated (I used Mersey Valley ploughmans which has onion in it...yum!)
- Start by making the chilli:
- Heat a large frying pan over medium heat
- When hot add onion and olive oil and sautee for 4-5 minutes, until onion starts to brown
- Add garlic, oregano, paprika, cumin, cinnamon and chilli and sautee for a few minutes
- Add mushrooms and carrots and mix through to coat with spices, then add zucchinis, beans, tomatoes and stock
- Bring to the boil, then turn down to a simmer and cook for 8-10 minutes, until vegetables are cooked
- Mix cornflour with a little water and stir through chilli
- Turn heat off and set aside
- Polenta:
- While chilli is cooking, pour cornmeal into a high sided saucepan
- Add vegetable stock slowly whilst stirring with a wooden spoon to prevent lumps, then add boiling water
- Place over low-medium heat with a lid on and cook for 15 minutes, stirring every few minutes
- Turn heat off and set aside to cool slightly with the lid on for 5 minutes
- Heat oven to 180 degrees and lightly grease 8 pie tins with a little olive oil
- Divide polenta into 8 and press into the base of the pie tins - if the mix starts to cool and becomes difficult to mould, wet your fingers slightly
- Brush polenta cases with a little olive oil and bake for 20 minutes until they start to turn golden brown
- Fill the pie cases evenly with the chilli bean filling, then top with a little grated cheese
- Return to the oven for 10 minutes until the cheese has melted
- Serve with salad or steamed greens
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2015/06/21/chilli-bean-and-polenta-pies/
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