Topped with hearty polenta dumplings, you’ll love this casserole for its spicy Mexican-inspired kick and how simple it is to prepare.
– 1 tbsp olive oil, plus 1 tsp extra
– 1 brown onion, coarsely chopped
– 2 garlic cloves, crushed
– 750g v2 mince
– 2 tsp Mexican chilli powder
– 2 tsp ground cumin
– 2 tsp ground coriander
– 1/2 small (about 700g) butternut pumpkin, peeled, deseeded, cut into 2cm pieces
– 1 red capsicum, deseeded, coarsely chopped
– 400g can diced tomatoes
– 400g can cherry tomatoes
– 300g can corn kernels, drained
– 185ml (3/4 cup) Massel Vegetable Liquid Stock
– Fresh coriander leaves, to serve
– 185g (1 1/4 cups) self-raising flour
– 85g (1/2 cup) polenta (cornmeal)
– 1 tsp salt
– 75g butter, chopped
– 80g (1 cup) coarsely grated cheddar
– 250ml (1 cup) milk
6 Method / Steps
Heat the oil in the flameproof bowl of a 5L (20 cups) slow cooker or a large, deep frying pan over medium heat. Add the onion and cook, stirring occasionally, for 3 minutes, until softened. Add the mince and cook, breaking up the mince with a wooden spoon, for 3-4 minutes or until golden brown.
Push mince to the side. Add the extra oil. Add garlic, chilli, cumin and coriander. Cook, stirring, for 30 seconds. Combine with mince mixture. Transfer bowl to slow cooker.
Add pumpkin, capsicum, diced tomato, cherry tomatoes, corn and stock. Stir to combine. Cover. Cook on High for 3 hours.
Combine flour, polenta and salt in a large bowl. Add the butter and use your fingertips to rub the butter into the flour mixture until the mixture resembles fine crumbs. Stir in the cheese. Add the milk and stir until combined. Set aside for 5 minutes to thicken slightly.
Divide the mixture into 12 dough balls on a baking tray.
Place the dumplings into the stew. Fold a clean tea towel in half and place it over the slow cooker. Cover. Cook for 1 hour or until the dumplings are cooked through. Sprinkle with coriander to serve.
source – tastecom