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  • Oil 15.0 ml
  • Onion (finely chopped) 400.0 g
  • Garlic (finely diced) 15.0 g
  • Beef mince 500.0 g
  • Cumin (ground) 2.0 g
  • Coriander (ground) 2.0 g
  • Red kidney beans (drained and rinsed) 410.0 g
  • Polenta 500.0 g
  • Water 1.0 l
  • Butter 25.0 g
  1. Method:

    • Pre-heat oven to 170 °C.
    • Heat the oil and fry the onions and the garlic until soft. Add the mince and cook until brown and water has evaporated
    • Add in the ground cumin, ground coriander, Robertson's veggie seasoning and cook for a few minutes.
    • Stir in the Knorr Professional Tomato Pronto.
    • Once cooked through, add the tinned drainedand rinsed kidney beans.
    • Cook the polenta in boiling water for approximately 10 minutes. Stirring continuously. Once fully cooked, stir in the butter and Knorr Professional Aromat Original.
    • Layer a third of the polenta on the base of a casserole dish, then add a layer of mince. Repeat the layering process, finishing with the polenta.
    • Bake for 20 minutes.
    • Serve with fresh, zesty tomato salsa.
    • served 4 to 6 portions