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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


  • 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.

Recipe Ingredient

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