Sunday, September 1, 2019
Save waste and use up the leftover chilli beef to create this delicious weeknight winner.
The ingredient of Polenta Pancake With Chilli Beef
- 3 teaspoons extra virgin olive oil
- 4 eggs
- 1 small avocado finely chopped
- 1 tomato finely chopped
- 1 3 cup fresh coriander chopped
- 2 cups 500g leftover chilli beef warmed from chilli beef see related recipe
- sour cream to serve
- 500ml 2 cups reduced fat milk
- 120g 2 3 cup instant polenta
- 310g can sweet corn kernels drained
- 2 eggs
- 40g 1 2 cup coarsely grated vintage cheddar
- 2 green shallots thinly sliced
- 1 2 teaspoon gluten free baking powder
- 15g butter
The Instruction of polenta pancake with chilli beef
- for pancake preheat oven to 180u00b0c 160u00b0c fan forced place 375ml 1 1u20442 cups milk in a saucepan over medium heat bring just to a simmer gradually add polenta in a thin steady stream stirring constantly until combined reduce heat to medium low cook stirring constantly for 2 3 minutes or until thickened combine corn eggs cheese shallot baking powder and remaining milk in a jug stir into polenta season
- heat butter in a 26cm base measurement non stick ovenproof frying pan over medium heat add polenta mixture and spread to cover the surface cook for 3u00a0minutes bake for 20u00a0minutes or until firm stand in pan for 5u00a0minutes turn onto a plate
- meanwhile heat oil in a separate frying pan over medium heat crack eggs into pan and cook for 3 4 minutes for soft yolks or until cooked to your liking
- combine avocado tomato and coriander in a bowl season top pancake with chilli beef and eggs sprinkle with avocado mixture and top with sour cream
Nutritions of Polenta Pancake With Chilli Beef
calories: 750 938 caloriescalories: 32 2 grams fat
calories: 10 1 grams saturated fat
calories: 73 1 grams carbohydrates
calories: 13 8 grams sugar
calories: n a
calories: 48 1 grams protein
calories: 323 milligrams cholesterol
calories: 386 milligrams sodium
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calories: nutritioninformation