Ingredients
2 tbsp olive oil
1 onion
finely diced
1 green capsicum
finely diced
1 red capsicum
finely diced
1 large clove garlic
crushed
1 tsp chipotle chilli powder
or 1/2 teaspoon chilli flakes + 1/2 teaspoon smoked paprika
½ tsp ground cumin
2 cups milk
2 cups water
400g canned chopped tomatoes
1 cup polenta
2 corn
kernels removed from husk
shredded meat from thighs and legs of a cooked chicken
1 cup cheddar cheese
grated
2 green onions/shallots
finely sliced
¼ cup coriander leaves
chopped
½ cup sour cream
¼ cup pitted olives
chopped
Allergy Advice
Contains Dairy
Equipment
- 1 heavy-based frying pan
- 1 flat casserole dish
Instructions
- Preheat oven to 200°C (180°C fan-forced).
- Heat oil in a heavy-based frying pan. Add onion, capsicums and garlic. Saute over a gentle heat until softened.
- Stir in chipotle powder/smoked paprika and chilli, cumin. Cook for one minute. Add milk, water and tomatoes. Bring to a simmer. Gradually stir in polenta until the mixture thickens. Return to a simmer.
- Cook over a low heat, stirring regularly, for around 15-20 minutes until mixture thickens. Stir in corn kernels (or, if you have a child who doesn’t like them – as I do – steam them to sprinkle on top at the end).
- Pour half of the polenta mixture into a flat casserole dish. Top with the shredded chicken and half the cheese. Pour the rest of the mixture over the top. Sprinkle with remaining cheese. Allow casserole to cool.
- Bake for 20-30 minutes until heated through and the cheese is bubbly.
- Serve with dollops of sour cream and sprinkled with shallots, coriander and olives (or whatever combination your kids prefer).
Notes
Tip
If you have a child who doesn’t like corn kernels, steam them separately to sprinkle on top at the end.
Tip
Serve with your preferred combination of sour cream, shallots, coriander, and olives.
Variation
Instead of 1 tsp of chipotle chilli powder, you can use 1/2 teaspoon of chilli flakes plus 1/2 teaspoon of smoked paprika.
