Heat oil over a medium head and saut until translucent then add garlic and saut for about half a minute more.
Add mince to onion and garlic and brown. Mix well.
Once browned stir in chopped red chilli
Mix in red chilli powder, cumin powder and coriander powder
Then add in the grated tomato and mix well
Followed by the red wine
Add in the Italian herbs. Combine and let simmer until the alcohol cooks out (about 10 mins)
Once the alcohol cooks out add in the carrots, peas and Worcestershire sauce.
Cook until the veggies are tender and the sauce reduces.
MEANWHILE PREPARE THE POLENTA by combining the polenta, water, coconut milk and salt on a medium heat until cooked through. Once cooked mix in the parmesan.
Once veggies are tender mix in the chopped basil and pour into an oven proof dish
Top with cooked polenta spreading it evenly over the mince mixture
Finish by topping with grated cheese, chopped jalapeno and some chopped basil
Bake until cheese melts and becomes a golden brown.
Serve with a light crispy green salad and enjoy
