Mexican vegetable and polenta pie

    1 hour 25 min

    This satisfying dish, with its tasty cornmeal topping, makes an exciting vegetarian alternative to shepherd's pie.

    6 people made this

    Serves: 4 

    • 1 tablespoon sunflower oil
    • 1 stick celery, chopped
    • 1 large clove garlic, crushed
    • 150g (5 ½ oz) onions, chopped
    • 1/2 green pepper, chopped
    • 1 teaspoon cayenne pepper
    • 400g tin red kidney beans, drained and rinsed
    • 12 stoned green olives, sliced
    • 1 tablespoon chopped jalapeño peppers
    • 75g (2 ¾ oz) canned sweetcorn, drained
    • 400g tin chopped tomatoes
    • 1 tablespoon tomato purée
    • salt and black pepper
    • For the topping
    • 125g (4½ oz) polenta (cornmeal)
    • 1 tablespoon plain flour
    • 2 teaspoons baking powder
    • 1 egg, beaten
    • 100ml (3 ½ fl oz) skimmed milk
    • 25g (1 oz) half-fat mature Cheddar cheese, grated

    Prep:25min  ›  Cook:1hr  ›  Ready in:1hr25min 

    1. Heat the oven to 200°C (400°F, gas mark 6). Heat the oil in a saucepan over a high heat. Stir in the celery, garlic, onions and green pepper, bring them to a sizzle, then cover, reduce the heat to low and cook for 10 minutes, or until they have softened. Stir in the cayenne pepper and cook for a further 1-2 minutes.
    2. Stir in the kidney beans, olives, jalapeño peppers, sweetcorn, canned tomatoes, tomato paste, and salt and pepper to taste. Bring the mixture to the boil and simmer for 5 minutes. Then spoon the mixture into a 3 litre (5 pint 5 fl oz) ovenproof serving dish.
    3. To make the topping, mix together the cornmeal or polenta, flour, ½ teaspoon of salt and the baking powder, then beat in the egg and milk. The mixture should look like a thick batter; if not, add 1-2 tablespoons of milk.
    4. Spoon the topping over the vegetables, sprinkle with the cheese and bake for 40 minutes, or until the topping is risen and golden brown. Leave the pie to stand for 5 minutes before serving.

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    Reviews in English (1)


    The pie filling was quite tasty, but the cornmeal topping was bland and didnt really suit the pie at all.  -  21 Jul 2010