Sweet Onion with Corn Bread
- Becca Wilson
- Nov 15, 2017
- 3 min read
Hey!
I hope you're having a good week and that you've been enjoying some tasty dinners. Here's a new dish for you. It is one of those dishes where you find that you actually have most of the ingredients already in the fridge/cupboards. My mum made this dish from 'Take One Veg' last year for Scott and I. We love Mexican food and this dish is spot on. There are so many flavours that compliment each other, and the onions take centre stage for a change.
This dish only takes about half an hour to prep/cook before the dish goes in the oven for 25 minutes. It's a quick dish and the cornbread turns out really nicely.
Here's how it's made:
Ingredients:
(Serves 6)
2 tbsp oil
2 white onions, sliced into petals
2 red onions, sliced into petals
1 red pepper, roughly chopped
2 garlic cloves, thinly sliced
1 tsp dried oregano
1 tsp ground cumin
1 tsp chilli powder
1 tsp cinnamon
1 tsp smoked paprika
1 tbsp cocoa powder
2 tbsp tomato puree
400g chopped tomatoes
400g can black beans, drained
200g can sweetcorn, drained
seasoning
For the cornbread:
250ml milk
2 medium eggs, beaten lightly
1 green chilli, finely chopped
50g strong plain GF flour
120g GF polenta
1 tbsp caster sugar
2 tsp GF baking powder
1 tsp ground coriander
Soured cream and grated cheese to serve
Method:
1. Heat the oil in a large saucepan. Add the onions and red pepper, and fry over a medium heat until they start to soften. Continue to cook gently for about 10 minutes until they are soft. Stir through the garlic, oregano, cinnamon, smoked paprika, cumin and chilli powder. Turn up the heat slightly and stir through the cocoa powder and tomato puree. Finally, add the chopped tomatoes and 150ml water. Season well, cover with a lid and simmer for 15 minutes, stirring every so often.
2. Preheat the oven to 180°C. To make the cornbread, whisk the milk and eggs in a large bowl and add the chilli. In a separate bowl, combine the flour, polenta, sugar, baking powder, smoked paprika and coriander and mix well. Combine the dry ingredients with the wet and stir to combine. This mix will be quite liquid-y but it will thicken in the oven.
3. Add the black beans and sweetcorn to the tomato mixture and stir to combine. If needed, add a little water so that the consistency in similar to a bolognaise. Put the mixture into a 2litre dish. Spoon or pour the polenta mixture on top - do this carefully so that the polenta mix sits on top of the tomato mix.
4. Bake in the oven for 25 minutes until the polenta topping has set.
If you love mexican food like me, you need to give this a go. This is definitely one of my favourite gluten free veggie dishes and it is a pretty substantial dish. I just served it with fresh salad, tomatoes, cucumber, soured cream and grated cheddar. I also made a special dip to go with the dish. I'll maybe share that recipe too, if I'm feeling generous.
You may have already read my latest blog about how Scott and I are getting on with our planning for NZ. It really isn't long now and we're getting pretty excited.
Thanks for now x gf v x
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