Chilli Cornpone Pie (Vegetarian)

Chilli Cornpone Pie (Vegetarian)
 
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This recipe was uploaded
by JoyYamDaisy

 
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Ingredients

Ingredients
Method
 
  • CHILLI BASE
  • 3 tbs olive oil
  • 1 large onion, chopped
  • I red capsicum, chopped
  • 1 clove garlic, chopped
  • 1 tsp chilli powder
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 440g tin diced tomatoes
  • 1/4 cup (100ml) pasta sauce
  • 2 cups bite sized diced butternut pumpkin
  • 2 1/2 cups of cooked red kidney beans
  • salt to taste
  • CORNPONE TOPPING
  • 1 cup (160g) cornmeal (polenta)
  • 1/2 cup (90g) plain flour
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup (60g) butter just melted, cooled
  • 1/2 cup (125 ml) milk
  • 1/4 cup (65 ml) yoghurt
  • 1 egg, beaten
CHILLI BASE
Heat the oil and gently fry the onion, capsicum and garlic for about 5 minutes until the onion is transparent.
Add the chilli powder, cumin, oregano, salt and pumpkin and fry a minute more.
Add the diced tomatoes, pasta sauce and bring to the boil.
Simmer for 5 minutes and then add in the beans, and simmer another 10 minutes until the pumpkin is tender and the stew is rich and lovely. Check seasoning.
Turn the stew into a casserole dish, keeping it hot.
CORNPONE TOPPING
(I make this in the last 10 minutes of the stew cooking)
Mix the cornmeal, flour, baking powder and salt in a bowl.
Add the milk, yoghurt, butter and egg and stir to a soft thick batter. It might need a little more milk.
Place big spoonfuls as evenly as possible on top of the casserole and right to the edge.
Bake 20 minutes in a hot 220C oven for 20 minutes.
Serve hot.

Chilli Cornpone Pie (Vegetarian)

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This recipe was uploaded by JoyYamDaisy

 
 
This is a lovely cheery meal. The stew is deep red and the crust is golden. The creamy crunchy top is a lovely balance to the spicy stew. It is very easy to make and freezes well. It goes well with a green salad, especially one with avocado and coriander in it!

Method


CHILLI BASE
Heat the oil and gently fry the onion, capsicum and garlic for about 5 minutes until the onion is transparent.
Add the chilli powder, cumin, oregano, salt and pumpkin and fry a minute more.
Add the diced tomatoes, pasta sauce and bring to the boil.
Simmer for 5 minutes and then add in the beans, and simmer another 10 minutes until the pumpkin is tender and the stew is rich and lovely. Check seasoning.
Turn the stew into a casserole dish, keeping it hot.
CORNPONE TOPPING
(I make this in the last 10 minutes of the stew cooking)
Mix the cornmeal, flour, baking powder and salt in a bowl.
Add the milk, yoghurt, butter and egg and stir to a soft thick batter. It might need a little more milk.
Place big spoonfuls as evenly as possible on top of the casserole and right to the edge.
Bake 20 minutes in a hot 220C oven for 20 minutes.
Serve hot.
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