Polenta-topped beef pot pies

Method

• 1
  Heat 2 tablespoons oil in a large frying pan over medium-high heat. Add capsicum. Cook, stirring, for 2 minutes or until just softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned. Add taco seasoning mix. Cook, stirring, for 1 minute. Add tomato and 1 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, stirring occasionally, for 20 minutes or until thickened.
• 2
  Preheat oven to 200C/180C fan-forced. Place 2 1/2 cups cold water in a saucepan over high heat. Add remaining oil. Bring to the boil. Reduce heat to medium-low. Add polenta in a slow, steady stream, stirring constantly, until combined. Cook, stirring, for 3 to 4 minutes or until smooth and thick. Remove from heat. Stir in cheese. Season with salt and pepper.
• 3
  Divide mince mixture among four 1/2-cup-capacity ovenproof dishes. Top each with polenta, spreading to partially cover mince. Place dishes on a large baking tray.
• 4
  Bake for 20 minutes or until golden and bubbling around the edges. Serve.