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- Black and White Chilli with Polenta Crostini
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PrintBLACK AND WHITE CHILLI WITH POLENTA CROSTINI
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Put the polenta, salt and water in a large saucepan and stir thoroughly. Slowly bring to the boil, stirring, then pour into a greased roasting tin.
- Cover with greased foil and bake in the oven at 200°C/400°F/gas mark 6 for at least 1 hour. Allow to cool slightly then turn out and leave to become firm.
- When ready to make the crostini, cut the polenta into diamond-shaped slices, brush with olive oil and toast under the grill until lightly browned on both sides.
- To make the chilli, drain the beans, put in separate saucepans and cover with fresh water. Boil rapidly for at least 15 minutes then simmer for 45 minutes until just tender. Drain and set aside.
- Toast the cumin and coriander seeds in a dry pan over a medium heat, shaking the pan so that they do not burn. Add the oregano, toast for 10 seconds, then remove the pan from the heat. Lightly crush the mixture with a pestle and mortar.
- Heat the oil in a large saucepan. Add the onion, garlic, red pepper, toasted spice mixture and chilli. Gently fry over a medium heat for 5 minutes until the onion is soft.
- Add the chopped tomatoes, tomato paste, sugar, salt, beans and stock. Stir well and bring to the boil. Cover and simmer over a low heat for 45 minutes, stirring occasionally to prevent sticking.
- Stir in the coriander and simmer for 5 more minutes.
- Garnish with coriander leaves and serve with the polenta crostini.
INGREDIENTS
Polenta
- 300 grams cornmeal (polenta)
- 3 teaspoon salt
- Sesame oil
Chilli
- 400 grams black kidney or turtle beans, soaked overnight
- 200 grams haricot beans, soaked overnight
- 2 teaspoon cumin seeds
- 4 teaspoon coriander seeds
- 4 teaspoon dried oregano
- 4 tablespoon sesame oil
- 4 onions, chopped
- 4 garlic cloves, chopped finely
- 4 red peppers, cored, deseeded and cut into dice
- 2 teaspoon chilli powder
- 750 grams chopped tomatoes
- 5 tablespoon tomato paste
- 2 teaspoon sugar
- 2 teaspoon salt
- 750 ml Vegetable Stock
- 5 tablespoon chopped coriander
Garnish
- Coriander leaves
11 comments for “Black and White Chilli with Polenta Crostini”
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