A Southern-style feast awaits! Black beans, corn, and charred broccoli are all cooked in a spicy tomato sauce. They are sided with delicious flaky cornbread biscuits! This kind of cuisine is all about feeling at home, fab flavour and the idea of feasting with family and friends!
Roast Veg & Cornbread Bikkies
Roast Veg & Cornbread Bikkies
with fresh parsley, black beans & broccoli
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Baking Powder
- Black Beans
- Broccoli Florets
- Cake Flour
- Cooked Chopped Tomato
- Corn
- Fresh Parsley
- Low Fat Fresh Milk
- NOMU Spanish Rub
- Polenta
- Tinned Sweetcorn
- White Sugar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Egg/s
- Muffin Tin/Ramekins
VEGGIE HEAVEN
Preheat the oven to 200°C. Place the broccoli pieces, the corn, and the drained black beans in a deep roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 10-12 minutes until starting to crisp, shifting halfway.
GOTTA RISK IT TO GET THE BISCUIT!
Grease 3 ramekins or a muffin tin. Heat 20g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, melted butter, 1 egg, and the milk. Mix until fully combined. Add the polenta, flour, baking powder, sugar, and seasoning. Mix until fully combined. On completion, pour the batter into the greased ramekins or the muffin pan. Pop in the hot oven and bake for 15-20 minutes until golden and cooked through.
SAUCY VEGGIES
Boil the kettle. When the broccoli and beans are done, remove the tray from the oven. Pour over the cooked chopped tomato and 50ml of boiling water. Pop in the hot oven and bake for 10-15 minutes until the sauce has slightly reduced. Season to taste.
A SOUTHERN FEAST!
Plate up a generous helping of the spicy tomato veggies. Side with the cornbread biscuits. Sprinkle over the picked parsley. Great work, Chef!
Broccoli Florets - 150g
Corn - 50g
Black Beans - 60g
NOMU Spanish Rub - 10ml
Tinned Sweetcorn - 60g
Low Fat Fresh Milk - 30ml
Polenta - 30ml
Cake Flour - 50ml
Baking Powder - 5ml
White Sugar - 10ml
Cooked Chopped Tomato - 100g
Fresh Parsley - 4g
VEGGIE HEAVEN
Preheat the oven to 200°C. Place the broccoli pieces, the corn, and the drained black beans in a deep roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 10-12 minutes until starting to crisp, shifting halfway.
GOTTA RISK IT TO GET THE BISCUIT!
Grease 6 ramekins or a muffin tin. Heat 40g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, melted butter, 1 egg, and the milk. Mix until fully combined. Add the polenta, flour, baking powder, sugar, and seasoning. Mix until fully combined. On completion, pour the batter into the greased ramekins or the muffin pan. Pop in the hot oven and bake for 15-20 minutes until golden and cooked through.
SAUCY VEGGIES
Boil the kettle. When the broccoli and beans are done, remove the tray from the oven. Pour over the cooked chopped tomato and 100ml of boiling water. Pop in the hot oven and bake for 10-15 minutes until the sauce has slightly reduced. Season to taste.
A SOUTHERN FEAST!
Plate up a generous helping of the spicy tomato veggies. Side with the cornbread biscuits. Sprinkle over the picked parsley. Great work, Chef!
Broccoli Florets - 300g
Corn - 100g
Black Beans - 120g
NOMU Spanish Rub - 20ml
Tinned Sweetcorn - 120g
Low Fat Fresh Milk - 60ml
Polenta - 60ml
Cake Flour - 100ml
Baking Powder - 10ml
White Sugar - 20ml
Cooked Chopped Tomato - 200g
Fresh Parsley - 8g
VEGGIE HEAVEN
Preheat the oven to 200°C. Place the broccoli pieces, the corn, and the drained black beans in a deep roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 12-15 minutes until starting to crisp, shifting halfway.
GOTTA RISK IT TO GET THE BISCUIT!
Grease 9 ramekins or a muffin tin. Heat 60g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, melted butter, 2 eggs, and the milk. Mix until fully combined. Add the polenta, flour, baking powder, sugar, and seasoning. Mix until fully combined. On completion, pour the batter into the greased ramekins or the muffin pan. Pop in the hot oven and bake for 15-20 minutes until golden and cooked through.
SAUCY VEGGIES
Boil the kettle. When the broccoli and beans are done, remove the tray from the oven. Pour over the cooked chopped tomato and 150ml of boiling water. Pop in the hot oven and bake for 15-20 minutes until the sauce has slightly reduced. Season to taste.
A SOUTHERN FEAST!
Plate up a generous helping of the spicy tomato veggies. Side with the cornbread biscuits. Sprinkle over the picked parsley. Great work, Chef!
Broccoli Florets - 450g
Corn - 150g
Black Beans - 180g
NOMU Spanish Rub - 30ml
Tinned Sweetcorn - 240g
Low Fat Fresh Milk - 85ml
Polenta - 85ml
Cake Flour - 150ml
Baking Powder - 15ml
White Sugar - 30ml
Cooked Chopped Tomato - 300g
Fresh Parsley - 12g
VEGGIE HEAVEN
Preheat the oven to 200°C. Place the broccoli pieces, the corn, and the drained black beans in a deep roasting tray. Coat in oil, the rub, and seasoning. Roast in the hot oven for 12-15 minutes until starting to crisp, shifting halfway.
GOTTA RISK IT TO GET THE BISCUIT!
Grease 12 ramekins or a muffin tin. Heat 80g of butter in the microwave or in a pot over the stove until melted. In a bowl, combine the sweetcorn, melted butter, 2 eggs, and the milk. Mix until fully combined. Add the polenta, flour, baking powder, sugar, and seasoning. Mix until fully combined. On completion, pour the batter into the greased ramekins or the muffin pan. Pop in the hot oven and bake for 15-20 minutes until golden and cooked through.
SAUCY VEGGIES
Boil the kettle. When the broccoli and beans are done, remove the tray from the oven. Pour over the cooked chopped tomato and 200ml of boiling water. Pop in the hot oven and bake for 15-20 minutes until the sauce has slightly reduced. Season to taste.
A SOUTHERN FEAST!
Plate up a generous helping of the spicy tomato veggies. Side with the cornbread biscuits. Sprinkle over the picked parsley. Great work, Chef!
Broccoli Florets - 600g
Corn - 200g
Black Beans - 240g
NOMU Spanish Rub - 40ml
Tinned Sweetcorn - 360g
Low Fat Fresh Milk - 125ml
Polenta - 125ml
Cake Flour - 200ml
Baking Powder - 20ml
White Sugar - 40ml
Cooked Chopped Tomato - 400g
Fresh Parsley - 15g
Woolies Products in this dish
