Po­lenta pan­cake with chilli beef

serves / 4 prep / 20 min­utes cook / 30 min­utes

Stanthorpe Border Post - - TASTE - Recipe by Ka­t­rina Wood­man Photo by Jeremy Si­mons

In­gre­di­ents

3 tsp ex­tra vir­gin olive oil

4 eggs

1 small avo­cado, finely chopped

1 tomato, finely chopped

1⁄ cup fresh co­rian­der,

3 chopped

2 cups (500g) left­over chilli beef, warmed (from chilli beef, find recipe at taste.com.au)

Sour cream, to serve

PO­LENTA PAN­CAKE

500ml (2 cups) re­duced-fat milk

120g ( 2⁄3 cup) in­stant po­lenta

310g can sweet corn ker­nels, drained

2 eggs

40g ( 1⁄ cup) coarsely grated

2 vin­tage ched­dar

2 green shal­lots, thinly sliced

1⁄ tea­spoon gluten-free

2 bak­ing pow­der

15g but­ter

1. For pan­cake, pre­heat oven to 180C/160C fan-forced. Place 375ml (1 1⁄ cups) milk in a sauce2 pan over medium heat. Bring just to a sim­mer. Grad­u­ally add po­lenta in a thin, steady stream, stir­ring con­stantly un­til com­bined. Re­duce heat to medi­um­low. Cook, stir­ring con­stantly, for 2-3 min­utes or un­til thick­ened. Com­bine corn, eggs, cheese, shal­lot, bak­ing pow­der and re­main­ing milk in a jug. Stir into po­lenta. Sea­son.

2. Heat but­ter in a 26cm (base mea­sure­ment) non-stick, oven­proof fry­ing pan over medium heat. Add po­lenta mix­ture and spread to cover the sur­face. Cook for 3 min­utes. Bake for 20 min­utes or un­til firm. Stand in pan for 5 min­utes. Turn onto a plate.

3. Mean­while, heat oil in a sep­a­rate fry­ing pan over medium heat. Crack eggs into pan and cook for 3-4 min­utes for soft yolks or un­til cooked to your lik­ing.

4. Com­bine avo­cado, tomato and co­rian­der in a bowl. Sea­son. Top pan­cake with chilli beef and eggs. Sprin­kle with avo­cado mix­ture and top with sour cream.

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