Polenta pancake with chilli beef
serves / 4 prep / 20 minutes cook / 30 minutes
3 tsp extra virgin olive oil
1 small avocado, finely chopped
1 tomato, finely chopped
1⁄ cup fresh coriander,
2 cups (500g) leftover chilli beef, warmed (from chilli beef, find recipe at taste.com.au)
Sour cream, to serve
500ml (2 cups) reduced-fat milk
120g ( 2⁄3 cup) instant polenta
310g can sweet corn kernels, drained
40g ( 1⁄ cup) coarsely grated
2 vintage cheddar
2 green shallots, thinly sliced
1⁄ teaspoon gluten-free
2 baking powder
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.