1. Heat the oil in a large saucepan and cook onion, peppers and celery for 8 minutes; stir in the next 9 ingredients (or in other words, everything except the topping ingredients) and simmer for 25 minutes; spoon the mixture into a large oven proof dish. 2. Preheat the oven to 375 F / 190 C /gas mark 5. 3. Drain off 4 tbsps water from the sweetcorn, then whizz the rest of the contents of the tin in a blender; place pureed sweetcorn in a saucepan, add polenta and stir and simmer to thicken. 4. Allow to sweetcorn mix to cool then beat in the egg; spread the mix over the filling and sprinkle over with paprika, sugar and salt. 5. Bake for 35 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
