Chilli Corn Cobbler

Serves 4
Oven: 200ºC

Ingredients

For the Chilli

  • Olive oil spray
  • 1 onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 carrot, diced
  • 350 g pack Quorn Meat Free Mince
  • 2 tbsp Mole Sauce
  • 1 tsp chilli powder
  • 400 g can chopped tomatoes
  • 300 g Red Kidney Beans, drained and rinsed
  • 100 g Polenta Valsugana
  • 150 g Spelt Flour
  • 1 tbsp baking powder
  • 50 g Cheddar, finely grated
  • 1 Egg
  • 175 ml semi-skimmed milk
  • 2 tbsp fresh coriander, chopped

Instructions

1

Spray a flameproof casserole dish with oil, add the onion, garlic and carrot, and cook over a medium heat for 5 minutes.

2

Preheat the oven to 200°C, gas mark 6. Stir the Quorn, mole sauce, chilli powder, chopped tomatoes, kidney beans and 100ml water into the pan. Bring to the boil, cover and simmer for 10 minutes.

3

Meanwhile, in a large bowl, stir together the polenta, flour, baking powder and cheese. Beat together the egg and milk, then combine with the dried ingredients to make a scone mixture.

4

Drop eight large spoonfuls of the scone mixture onto the chilli around the edges of the casserole, leaving a little space for them to expand. Bake in the oven for 15–20 minutes until the cobbles have risen and are golden. Scatter over the chopped coriander to serve.