BOLOGNESE PIE WITH POLENTA CRUST

SERVES 6 PREP 10 MINS COOK 30 MINS

• 1 quantity bolognese (5 cups)

• 2 cups milk

• 1 cup instant polenta • ½ cup grated cheddar • 100g mild blue cheese • ½ bunch chives, chopped

1 Preheat oven to 200°C. Lightly grease a 2-litre oval casserole dish. Spoon bolognese into dish.

2 In a medium saucepan, bring milk and

2 cups water to a simmer. Gradually pour in polenta, whisking constantly to prevent any lumps forming. Cook, whisking, 4-5 mins until very thick. Stir in cheddar and remove from heat. Season to taste.

3 Spread polenta over bolognese in dish. Crumble over blue cheese. Bake 20-25 mins until bubbling around edges and polenta starts to turn golden brown. Sprinkle with chives to serve.

MAKES 8 PREP 10 MINS COOK 20 MINS

• 8 tortillas

• ½ quantity bolognese (2 ½ cups)

• 2 tsp Mexican spice mix or taco seasoning • 4 eggs

• ¼ cup cream

• 10g butter

SALSA

• 2 roma tomatoes, seeded, diced • 1 avocado, seeded, diced

• 1 small red onion, finely chopped

• ¼ cup coriander leaves • 2 tbsp lemon juice

1 Preheat oven to 200°C. Lightly grease 8 recesses of a Texas muffin pan.

2 Microwave tortillas on High (100%) 20-30 secs to soften. Press into recesses to line. Spray with cooking oil spray. Bake 8-10 mins until golden and crisp.

3 SALSA In a medium bowl, combine all ingredients. Season to taste.

4 In a medium saucepan, heat bolognese on medium until simmering. Add spice powder and cook 2 mins. Keep warm.

5 In a medium jug, whisk eggs and cream together. Season. Melt butter in a medium frying pan on high. Add egg mixture and cook, lightly scrambling with a wooden spoon, 2-3 mins until just set. Remove from heat.

6 Divide bolognese and egg between tortilla cups. Serve topped with salsa.