Chille Non-Carne with Pan-Seared Polenta

WARNING: THIS DISH IS HOT! HOT! HOT!

A great healthy alternative to traditional american chillie full of healthy fiberous kidney beans!
Served alongside polenta and top with chunky avocado (really helps cut through the heat of the dish).

I will give you the recipe for polenta however, i found it easiest to use the pre made soft polenta found in any supermarket in the section where the cous cous is. It saves alot of time and effort.

Ingredients:

1 tbsp olive oil
2 medium onions, chopped
3-4 medium garlic cloves, minced
1 medium- large capsicum, diced (any colour)
1 tbsp chilli powder
1 tbsp ground cummin
1 tbsp ground coriander
1/4-1/2 tsp cayenne pepper
1/2 tsp cinnamon
1/2 tsp dried oregano
3 cups cooked kidney beans (I used 2 tins)
1 cup corn kernels (I used 1 tin)
1 796 ml can tomatos (crushed or diced)
2 tsp sea salt

Method:

Heat the oil in a large pan in a large pot on medium high. Add the onions and saute for 8 minutes until translucednt. Toss in the garlic, capsicum, chilli powder, cumin, coriander, cayenne pepper, cinnamon and oregano, and saute for another few minutes adding a splash of water if necessary to avoid sticking.

Add the remaining ingredients and stir occasionall until heated through, about 10 mins.

If using pre-made polenta cut into slices and fry in a frying pan with a little oil until each side is golden and brown at the edges

Polenta:

1 cup cornmeal
3 cups filtered water
1 tsp sea salt
1-2 cloves garlic pressed or grated (optional)
1 tbsp olive oil

Method:

Mix cornmeal and 1 1/2 cups water in a small bowl

Bring the remaining 1 1/2 cups water to a boil in a 3Litre saucepan. Add the salt and garlic. Once boiling, slowly stir in soacked cornmeal mixture.

Cook uncovered on medium-low heat for 20-30 mins, stirring frequently to prevent scorching, until thick and smooth. Its done when you can jam a spoon into it and and it'll stand on its own.

Stir in the oil and remove from heat. Using a silicone spatula, transfer polenta to a parchment-lined baking pan, smoothing it evenly, and allowing to set for 30-45 minutes.

Once set, cut polenta into squares or triangles (or with cookie cutters or the rim of a mug or glass)

Lightly oil a fry pan and place on a medium heat. Carefully place polenta pieces in fry pan and fry for 3-4 minutes on each side until golden and brown at the edges.