Polenta-topped chilli

Polenta with cheese and herbs makes a delicious topping for spicy chilli.

SERVES 6 PREP 30min COOK about 40min

• 1tbsp olive oil

• 1 large onion, finely chopped

• 1 red pepper, deseeded and chopped

• 2 garlic cloves, crushed

• ½-1tsp chilli powder, to taste

• 2tsp ground cumin

• 500g lean beef mince

• 2tbsp tomato purée

• 2 x 400g tin chopped tomatoes

• 400g tin kidney beans, drained and rinsed

FOR THE POLENTA TOPPING

• 500ml milk

• 325g quick cook or instant dried polenta

• 1tbsp dried mixed herbs

• 100g mature Cheddar, grated

1 Heat the oil in a large pan and gently fry the onion and red pepper for 10min until softened. Add the garlic, chilli powder and cumin and fry for 30sec before stirring in the mince and tomato purée. Fry until all the beef is well browned, stirring with a spoon to break up any clumps.

2 Add the chopped tomatoes, kidney beans and some seasoning. Bring to the boil, then cover and simmer for 15min, stirring occasionally. Check the seasoning.

3 Meanwhile, preheat the grill. Next, make the polenta topping. Heat the milk and 1.2 litres water in a large pan until boiling. Add the polenta, herbs and plenty of seasoning. Cook, stirring constantly, until thickened (about 5min). Take off the heat and stir in the cheese. Check the seasoning (it will need plenty). Loosen with a drop more hot water if necessary – it should be spoonable but not runny.

4 Ensure the chilli is piping hot, then turn into a grill-proof serving dish and spoon over the polenta topping. Grill for 10min, or until the polenta is golden. Serve with a green salad, if you like. PER SERVING: CALS 553; FAT 17G; SAT FAT 8G; CARBS 62G