Mexican tamale bean pie

This is one of those good stand by store cupboard recipes. I used to make this often when quick cook polenta was easy to come by too, plus it was quite simple to put together after a hard days work. Then I got the allotment and my focus shifted to seasonal and fresh produce. I only rediscovered the recipe, whilst I was dusting the bookshelf and started flicking through some of my celebrity chef related books and looking at some of recipes I had vegified over the years. But this particular recipe for Mexican Tamale Bean Pie was already vegetarian.
Whilst looking at the photographed dish and at my scribbles on the variations, I yelped out to D
Do you fancy a Tamale bean pie tomorrow?
Do you even need to ask! was the response.
This recipe can only be described as a 'vegetarian Mexican shepherds pie', but spicy. I would even go as far as to say, its good, honest home grub.
D says he could eat this Tamale bean pie every-day. It delicious, that's for sure, but I seriously don't think he could eat it every day. For a start I won't be cooking it every day and secondly, he needs his vegetables. Spinach to have muscles like Pop-eye; carrots for good vision like Superman; and sprouts...err, well you need some vegetables to make you strong.

Mexican tamale bean pie
Serves 4
Ingredients
120g quick cook polenta
1 egg
300 - 350ml milk
120g Cheddar cheese
4 tablespoons fresh coriander
2 tablespoon olive oil
2 medium onions, finely sliced
2 garlic cloves, minced
50g – 75g jalapeno, sliced
350g Quorn mince (can be substituted with TVP)
400g can chopped tomatoes
2 tablespoons tomato puree
410g can of black beans, drained and rinsed
250g vegetable stock
Zest and juice of 1/2 lemon
Salt and pepper to taste
Method
Beat together the polenta, egg, milk, cheese and 2 tablespoons of the coriander. Season and leave to stand for 20 minutes to allow the polenta to swell.
Meanwhile, heat the oil in a large pan and fry the onion and garlic until softened slightly. Add 50g of the jalapenos, the Quorn mince, tomatoes, tomato puree, beans, stock, lemon juice and remaining coriander and cook on gentle heat for 30 minutes. Season to taste and pour into an ovenproof dish.
Preheat the grill to high. Stir in the remaining chillies into the polenta mixture and spoon over the mince mixture to cover. Grill for 5 minutes or until golden. Adapted from Ainsley Harriot's Low Fat Meals in Minutes.