Sweetcorn and Cheese Tamale-Style Bake

Ingredients

• 200 g fine polenta (cornmeal)
• 300 g tinned sweetcorn, drained
• 150 g mild cheddar cheese, grated
• 400 g tinned chopped tomatoes
• 1 tbsp mild taco seasoning
• 300 ml whole milk
• 30 g butter
• 200 g tinned kidney beans, drained

Method

1. 1

   Preheat the oven to 190°C (170°C fan). Combine the tinned tomatoes, kidney beans and taco seasoning in a saucepan over a medium heat. Simmer for 10 minutes until slightly reduced, then pour into the base of a large ovenproof dish.

2. 2

   Bring the milk and 300ml water to a gentle simmer in a saucepan. Whisk in the polenta in a steady stream and cook, stirring constantly, for 5 minutes until thick and smooth.

3. 3

   Remove from the heat and stir in the butter, sweetcorn and half the grated cheese. Season with salt.

4. 4

   Spoon the polenta mixture evenly over the tomato and bean base in the dish, then scatter the remaining cheese over the top.

5. 5

   Bake for 20–25 minutes until the top is golden and set. Leave to stand for 5 minutes before serving in generous scoops.