- 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
- 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.