Spicy Meat Stew with Cornmeal Slices

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Spicy Meat Stew with Cornmeal Slices
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1 hr 30 min.
ready in 2 h. 15 min.
Ready in


For the corn bread
butter (for the loaf tin)
flour (for the loaf tin)
2 ¼ cups flour
½ cup Buckwheat flour
2.333 cups Polenta
1 tsp Baking powder
1 Tbsp salt
2 cups milk
2 eggs
¼ cup butter
4 Tbsps brown sugar
For the chilli
3 Tbsps Oil
2 red chili peppers (chopped)
2 onions (roughly diced)
4 cups minced mixed Meat
2 sticks Celery (diced)
2 red peppers (cut into short strips)
1 carrot (diced)
1 Tbsp tomato puree
2 garlic cloves (crushed)
2 cups Meat stock
2 tsps paprika
1 ¼ cups canned Kidney beans (washed and drained)
1 scallion (chopped)
1 cup Sour cream
cup Dark chocolate (chopped)
How healthy are the main ingredients?
PolentaKidney beansSour creamCelerysaltegg

Preparation steps

Heat the oven to 200°C (180°C in a fan oven), 400°F, gas 6 and grease a loaf tin with butter and dust with flour.
Mix together the flour and the semolina with the baking powder and the salt. Add the milk, eggs, butter and sugar and using a hand mixer stir into a smooth dough.
Heat the oil in a pot and fry the chilli and the onions. Add the meat and fry until crumbly. Stir in the celery, peppers and the carrot and add the tomato puree and the garlic.
Quench with the stock, add the paprika and simmer for 45 minutes, stirring occasionally. If necessary add a little more liquid.
Pour the bread mixture evenly into the loaf tin and bake for 45 minutes until golden brown. If the bread gets too dark cover with aluminium foil. Remove from the oven, leave to cool a little in the tin, then knock the bread out of the tin and leave to cool on a wire rack.
Add the beans to the chilli and simmer for another 10 minutes, then add the spring onion and season with salt and ground black pepper. Pour the chilli into individual bowls and add a dollop of sour cream to each one. Sprinkle with dark chocolate and serve with the corn bread.