Mexican Polenta Topped Pie

Mexican Polenta Topped Pie

Serves 4

Core points per serving: 1

Points per serving: 7

400g extra lean minced beef

120g quick cook polenta (dry weight)

480ml veg stock, hot

4 tsbp fresh coriander, chopped

3 redonions, chopped

1 red pepper, chopped

1 green pepper, chopped

2 cloves garlic, crushed

250g mushrooms, sliced

1 red chilli, finely chopped (or more to taste)

1 x 400g tin chopped tomatoes

2 tbsp tomato puree

1 x 400g tin red kidney beans, drained & rinsed

grated zest & juice of 1 lime

35g strong cheddar (4pts)

Spray a pan with spray oil and cook onions for 10 mins until soft.  Add mince and cook for 5-10 mins until browning.  Add the peppers, garlic and mushrooms and cook 5 mins. 

Stir in chilli, tomatoes, puree, lime zest and juice.  Cover and simmer for 15 mins.

Meanwhile mix the polenta, with the stock and half the coriander.  Cover and leave for 20 mins.

Add the remaining coriander to the mince mixture, season to taste and transfer to an ovenproof dish.

Top with the polenta, sprinkle with cheese and grill for 5 minutes or until golden.