CHILLI BEEF BAKE WITH CHEESY POLENTA DUMPLINGS

EASY, PREP 15 MINS, COOK 5 MINS, 4 SERVINGS

INGREDIENTS

●1 litre chicken stock

●1 cup polenta

●1 tbsp extra virgin olive oil

●1 brown onion, finely chopped

●1 red capsicum, cut into 3cm pieces

●2 garlic cloves, finely chopped

●1 dried bay leaf

●500g beef mince

●375g jar enchilada cooking sauce

●2 x 400g cans black beans, rinsed, drained

●½ cup grated tasty cheese

●Fresh oregano sprigs, to serve

METHOD

1 Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, extending paper 2cm above edges of pan on all sides.

2 Bring stock to the boil in a medium saucepan over mediumhigh heat. Add polenta in a thin, steady stream, stirring constantly with a wooden spoon until incorporated. Reduce heat to low. Cook, stirring constantly, for 3 to 5 minutes or until mixture thickens and polenta is soft. Pour into prepared pan. Level top with a spatula. Set aside for 20 minutes to cool. Cover. Refrigerate for 4 hours or overnight.

3 Heat oil in a large ovenproof frying pan over medium-high heat. Add onion and capsicum. Cook, stirring occasionally, for 8 minutes or until softened. Add garlic and bay leaf. Cook for 1 minute or until fragrant. Increase heat to high. Add mince. Cook, breaking up mince with a wooden spoon, for 5 minutes or until browned. Add sauce and beans. Stir to combine.

4 Preheat oven to 220C/200C fanforced. Lift polenta out of pan and place on a board. Using a 6.5cmround cutter, cut rounds from polenta and place over mince mixture. Sprinkle polenta with cheese. Bake for 25 minutes or until golden. Serve with oregano and

sprinkled with pepper.