Ingredients
2 aubergines, cut into big chunks and griddled
1 diced onion
clove garlic
250g sliced chestnut mushrooms
225g tinned, rinsed black beans
225g tinned corn, rinsed and drained
225g tomato passata
300ml veg stock
1 diced green pepper
2 tbsp chilli powder
2 tbsp smoked paprika
1 tsp cumin
For the topping
150g polenta
2 tbsp flour
2 tbsp sugar
1 tsp baking powder
6 finely chopped jalapenos (jar)
1 egg
approx. 150ml milk
10ml veg oil
75g finely grated parmesan
Method
1. Gently fry the onion, pepper and garlic for 5 minutes
2. Add mushrooms, cook for 5 more minutes
3. Add everything else, bring to the boil, simmer 15 minutes, season well
4. Spoon into an ovenproof dish
5. Topping – whisk the wet ingredients together, add to the dry
6. Spoon onto the aubergine mix
7. Add the parmesan
8. Bake at 180°c for approx. 25minutes
9. Serve with coriander, lime, sour cream
If you make this, or any other recipe from the show, send us a picture to sundaybrunch@channel4.com
