Mexican chilli beef with polenta recipe

Method

1. Heat the oil in a shallow casserole dish over a medium heat. Add the chopped onion and garlic and cook, stirring occasionally, for 4-5 mins until slightly golden.
2. Add the minced beef and cook for 1-2 mins, breaking it up with a wooden spoon. Add the tomatoes, kidney beans, tomato purée, chipotle paste, cumin, oregano, a good pinch of salt and 200ml of just boiled water. Mix everything together and bring to the boil.
3. Cover, reduce the heat to low and cook for 30 mins until the meat is cooked through. Remove the lid and cook, stirring occasionally, for 10-15 mins until the sauce is really thick.
4. Meanwhile, put the polenta into a saucepan and pour over 800ml of just boiled water. Cook on a low heat, stirring occasionally, for 3-4 mins until the polenta is tender. Add the butter, season and mix well. Remove from the heat, cover and set to one side.
5. Put the sliced onion into a small bowl and add the lime juice and a pinch of salt. Toss together and set to one side so that the flavour of the onion mellows. It will need at least 5 mins.
6. To serve, divide the polenta between four plates. Top each with the beef. Scatter some of the softened sliced onions, coriander and chilli over and serve immediately.

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