Beef cobbler with polenta dumplings

Cheese and polenta dumplings

• extra virgin olive oil, for greasing
• 300 g cheddar cheese, cut into pieces (3 cm)
• 4 sprigs fresh flat-leaf parsley, leaves only
• 190 g polenta
• 80 g self-raising flour
• 1 pinch sea salt
• 1 tsp baking powder
• 100 g full cream milk
• 1 egg

Beef cobbler

• 1 brown onion (approx. 150 g), cut into halves
• 3 garlic cloves
• 20 g extra virgin olive oil
• 500 g beef mince
• 1 tsp raw sugar
• 1 tsp paprika
• 1 tsp ground ginger
• ¼ - ½ tsp ground cayenne pepper, to taste
• ½ tsp ground cinnamon
• ½ tsp ground allspice
• 1 pinch ground black pepper
• 400 g canned chopped tomatoes
• 2 tsp Vegetable stock paste (see Tips)
• 100 g water
• 1 tbsp tomato paste
• 400 g canned black beans, drained and rinsed
• 100 g red capsicum, deseeded and cut into pieces (2 cm)