2 x 420 g cans canned beef chilli
225 g polenta
150 g plain flour
1 tbsp caster sugar
1 tbsp baking powder
1 tsp salt
150 ml whole milk
70 g butter, melted
6 whole pickled jalapeño peppers, chopped
½ small bunch coriander, chopped
200 g cheddar, grated
- Heat the oven to 180C. Put the beef chilli in the bottom of a large ovenproof baking dish.
- Put the polenta, flour, sugar, baking powder and salt in a bowl and mix. Whisk the eggs, milk and butter together, then stir this into the dry ingredients. Mix in most of the the jalepeños with the coriander and three-quarters of the cheese.
- Spoon the polenta over the chilli, then scatter the top with the rest of the cheese and jalepeños. Bake for 30-40 minutes until golden and piping hot.