This Mexican-inspired chilli is sandwiched between layers of cheesy polenta and baked into a savoury vegetarian casserole. Extra chilli can be garnished with shredded cheese, chopped spring onions, a dollop of sour cream and a splash of Tabasco sauce and served with cornbread for an easy meal.
Polenta (cornmeal) and beans contain plenty of fibre, while the vegetables add vitamins, folate and anti-oxidants to fight disease.
This was delicious and very filling, made it without any cheese for a vegan option, and added vege stock instead of water to the polenta. Will definately be making this again. - 29 May 2012