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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat together the polenta, egg milk, cheese and add 2 Tbsp of the coriander. Season and leave to stand for 20 minutes to allow the polenta to swell. | 2. Meanwhile, heat the oil in a large pan and fry the onions and garlic for 3-4 minutes, stirring occasionally, until softened slightly. Add 25g of the chillies, the quorn mince, tomatoes, tomato puree, mixed pulses, stock, lime zest and juice and remaining coriander. Bring to the boil and simmer for 15 minutes. Season to taste and pour into an ovenproof dish. | 3. Preheat the grill to high. Stir the remaining chillies into the polenta mixture and spoon over the mince mixture to cover. Grill for 4-5 minutes until golden. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
polenta	120			44.5	0.0	9.9	0.25
egg	1			71.5	0.36	6.28	4.755
milk	450			66978.0	5248.44	3458.7	3590.46
cheddar cheese	120			-	-	-	-
coriander	4	tablespoons	chopped	0.92	0.1468	0.0852	0.0208
vegetable oil	1	tablespoon		117.23200000000001	0.0	0.0	13.6
red onion	2		chopped	120.0	28.02	3.3	0.3
garlic clove	2		crushed	44.5	0.0	9.9	0.25
red chilies	50	g	pickled chopped	44.5	0.0	9.9	0.25
quorn mincemeat	350	g		44.5	0.0	9.9	0.25
tomato	400		chopped	16083.958	3475.922	786.3268	178.7106
tomato puree	2	tablespoons		11.875	2.8062	0.5156	0.0656
kidney bean	400		drained rinsed	32000.0	4524.1379	4634.4828	551.7241
vegetable stock	250	ml		11.6764	2.1718	0.5605	0.1635
lime juice zest			grated juice	44.5	0.0	9.9	0.25
salt black pepper			ground	44.5	0.0	9.9	0.25

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.