Saffron Polenta, Chipotle, Tomato, Black Bean And Tenderstem Bake

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Great British Chefs
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100 g polenta

400 ml water

2 pinches of saffron

Salt to taste

2 tbsp. vegetable oil

½ tsp. ground turmeric

Two cans of chopped tomatoes

150 g of Tenderstem broccoli

2 handfuls of grated cheddar cheese

1-2 tsp. chipotle chilli flakes

One large onion, sliced

1 tsp. fennel seeds

1 tsp. caraway seeds

250 g cooked black beans

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