Chili sin Carne (spicy stew with polenta slices)
easy
40 mins
40 mins
Ingredients
- 400 ml Milk
- 50 g + some + 4 tablespoons butter
- 7-10 Tbsp salt, pepper
- 250 g Polenta (instant)
- 75 g Parmesan (piece)
- 7-10 Tbsp freshly grated nutmeg
- 2 Onions
- 2 Garlic cloves
- 300 g green capsicum
- 500 g Mushrooms
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp chili powder, cumin
- 1 can(s) (850 ml) Tomatoes
- 1 can(s) (212 ml) Corn grains
- 3 Stem(s) flat leaf parsley
Directions
- 1
For the slices, boil 400 ml water, milk, 50 g butter and 1 teaspoon salt. Let the polenta trickle in bit by bit while stirring and simmer for about 5 minutes at low heat while stirring. Grate parmesan finely and stir in.
- 2
Season to taste with nutmeg. Spread the mixture into a greased mould (approx. 24 x 30 cm). Let it cool down.
- 3
For the chilli peel onions and garlic. Cut the onions into slices and chop the garlic finely. Clean, wash and chop the peppers. Rub the mushrooms with kitchen paper or clean them with a brush.
- 4
Cut larger mushrooms in half. Preheat the oven (electric cooker: 100 °C/circulating air: 75 °C/gas: see manufacturer).
- 5
Heat the oil. Fry the onions and garlic for about 3 minutes. Fry mushrooms and peppers for about 7 minutes. Season with salt, pepper, approx. 1⁄4 TL chili and cumin. Add tomatoes and juice, bring to the boil and simmer for about 3 minutes.
- 6
Drain the corn. Stir into the chilli and heat.
- 7
Cut polenta into about 12 pieces. Wash parsley, shake dry. Press 1 leaf each on the polenta pieces. Heat 4 tablespoons of butter in a pan. Fry the polenta in portions for about 4 minutes, turning once.
- 8
Keep warm in the oven until they are all baked. Pass the chili.
Nutrition Facts
660 kcal
55 g
37 g
22 g
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