Preheat oven to 220°C (200°C fan).

Prepare dumplings Place polenta, flour, baking powder and butter in bowl of food processor and season with salt and pepper. Pulse to fine breadcrumb consistency.

Pour breadcrumbs into mixing bowl and make a well in the centre. Add milk and cheese to well and stir until just combined. Set aside to rest.

Make chilli Meanwhile, heat olive oil in saucepan over medium-high heat. Cook onions and capsicum for 5 mins. Add garlic and cook for a further 1 to 2 mins. Add mince and cook for 5 mins to brown well.

Sprinkle flour, cumin, oregano, chilli powder and paprika over mince and cook for 2 mins. Add stock and stir well to disperse flour. Stir through passata, sugar and kidney beans. Season to taste. Bring to a simmer. Remove saucepan from heat and stir.

Make dumplings Use dessert spoon to roll cornbread mixture into dumplings and place on top of chilli.

Bake in oven for 40 mins until dumplings are cooked and golden. Remove from oven and serve.

Tip We used just 1 tsp of chilli powder in our recipe to give a very mild spice flavour ideal for kids, but if you want to up the heat factor, simply add more chilli powder.