Makes 2 meals, each serving 8

Mexican minced beef and spicy polenta cobbler recipe

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Takes 1 hour to make and 20 minutes in the oven

8 tbsp sunflower oil
4 medium onions, finely chopped
8 garlic cloves, crushed
11/2 tsp crushed dried chillies
4 tsp freshly ground cumin seeds
1 tsp cayenne pepper
2kg lean minced beef
6 tbsp tomato purée
1 tbsp light muscovado sugar
2 tsp dried oregano
600ml beef stock, hot
400g can chopped tomatoes
4 roasted red peppers from a jar, drained
2 x 400g cans red kidney beans in water, rinsed and drained
For the spicy polenta cobbler
400g plain flour
2 tbsp baking powder
2 tbsp soft brown sugar
1/2 tsp salt
1/2 tsp crushed dried chillies
175g polenta
125g Cheddar, finely grated
2 medium eggs
350ml milk
4 tbsp sunflower oil
50g butter, melted

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