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This casseroles cornbread topping is made with polenta, which soaks up some of the tasty cooking juices from the vegetables. Wheat free.
Diced aubergines are wonderful in this dish too. Substitute 1 aubergine for the red onion and half the celery.
Typical values per serving:
3.5% fat per serving
This recipe was first published in Sat Mar 01 00:00:00 GMT 2003.