Hot Mexican Tamale Bean Pie - Ainsley Harriott

Ingredients

• 120g quick cook polenta
• 1 egg
• 450ml skimmed milk
• 120g reduced-fat cheddar cheese
• 4 tablespoons chopped fresh coriander
• 1 tablespoon vegetable oil
• 2 large red onions, roughly chopped
• 2 garlic cloves, crushed
• 50g pickled hot red chilies, roughly chopped
• 350g Quorn mincemeat
• 400g chopped tomatoes
• 2 tablespoons tomato puree
• 400g kidney beans or mixed beans, drained and rinsed
• 250ml vegetable stock
• 1 lime, juice and zest of
• salt & freshly ground black pepper