Weve given this vegetarian shepherds pie a Mexican makeover. Best of all this hearty dinner recipe is ready in just 30 minutes!
- Heat oil in a large frying pan over medium-high heat. Cook onion and capsicum, stirring, for 5 minutes or until softened. Cut kernels from corn cob. Add kernels, beans, salsa, sugar and 1/4 cup water to onion mixture. Bring to a gentle simmer. Simmer for 5 minutes.
- Meanwhile, bring stock to the boil in a medium saucepan. Stir in polenta. Reduce heat to low and cook, stirring, for 5 minutes or until polenta thickens. Remove from heat. Combine cheeses in a bowl. Stir half of cheese mixture through polenta. Season.
- Spoon bean mixture into a 5-cup ovenproof dish and top with cheesy polenta. Sprinkle with remaining cheese mixture. Cook under preheated grill for 4-5 minutes or until golden.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set