Polenta pancake with chilli beef

Tasteful Polenta pancake with chilli beef Recipe

Save waste and use up the leftover chilli beef to create this delicious weeknight winner.
Polenta pancake with chilli beef
Prep Time : 0:20 | Cook Time : 0:30 | Total Time : 0:50 | Serving : 4 person.


  • 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

polenta pancake

  • 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


  • Step 1

    For pancake, preheat oven to 180°C/160°C fan forced. Place 375ml (1 1/2 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.

  • Step 2

    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 3 minutes. Bake for 20 minutes or until firm. Stand in pan for 5 minutes. Turn onto a plate.

  • Step 3

    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.

  • Step 4

    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.

User Review
0 (0 votes)