Quick & Easy

Four-bean chilli pie with cornbread crust

four-bean chilli pie with cornbread crust



1.In a large saucepan, heat oil; cook onion, capsicum and garlic, stirring, until onion softens. Add chilli and cumin; cook, stirring, until fragrant. Add undrained tomatoes, stock and beans; bring to the boil. Reduce heat; simmer, uncovered, about 15 minutes or until sauce has thickened slightly. Stir in coriander; season to taste.
2.Meanwhile, preheat oven to 200°C. In a medium bowl, place flour and polenta; rub in butter. Stir in egg, cheese, corn and enough milk to make a soft, sticky dough.
3.Spoon bean mixture into 2-litre (8-cup) ovenproof dish. Drop level tablespoons of corn mixture on top of bean mixture. Bake, uncovered, about 20 minutes or until browned.

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