Ingredients

• 125g/4½oz self-raising flour
• 100g/3½oz medium polenta
• 2 tsp baking powder
• 1 lemon
• zest and juice
• 1 tsp cayenne pepper
• 200-225ml/7-8fl oz water
• 1 garlic clove
• peeled
• crushed
• salt and freshly ground black pepper
• 250ml/9fl oz vegetable oil
• 2-3 tbsp vegetable oil
• 1 red onion
• peeled
• chopped
• 2 celery stalks
• trimmed
• finely chopped
• 1 garlic clove
• peeled
• crushed
• 1 tsp ground white pepper
• 1 tsp dried thyme leaves
• 1 tsp dried oregano leaves
• pinch cayenne pepper
• 440g/1lb canned chopped tomatoes
• 125ml/4½fl oz vegetable stock
• 200g/7oz canned kidney beans
• drained
• rinsed
• 200g/7oz canned butter beans
• drained
• rinsed

Directions

• Preheat the oven to 180C/350F/Gas 4.
• For the cornbread
• mix together the flour
• polenta
• baking powder
• lemon zest and cayenne pepper in a bowl until well combined. Gradually add the water in a thin stream
• stirring well until the mixture comes together as a thick batter (you may not need to use all of the water). Stir in the lemon juice and garlic and season
• to taste
• with salt and freshly ground black pepper.
• Heat half of the oil in a 20-25cm/8-10in ovenproof frying pan over a medium to high heat. When the oil is smoking
• pour in the cornbread batter. Fry for 4-5 minutes on each side
• or until beginning to set.
• Drizzle the remaining oil over the cornbread
• then transfer the pan to the oven and continue to cook for a further 4-5 minutes
• or until golden-brown on top and cooked through. Remove from the pan and set aside to cool slightly.
• Meanwhile
• for the topping
• heat the oil in a frying pan over a medium heat. Add the onion
• celery and garlic and fry for 4-5 minutes
• or until softened. Stir in the spices and herbs and cook for a further 1-2 minutes
• or until fragrant.
• Add the chopped tomatoes and stock and bring to the boil. Reduce the heat until the mixture is simmering
• then continue to simmer for 5-8 minutes
• or until thickened.
• Add the kidney beans and butter beans and cook for a further 3-4 minutes
• or until heated through.
• To serve
• cut the cornbread into six equal-sized pieces. Place one into the centre of each of six serving plates. Spoon over the bean mixture.