Skip to main content

Pastelón de Harina de Maíz #EattheWorld

 

Welcome to the June 2022 event of  our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge


This month, we are sharing recipes from the Dominican Republic, here's the #EattheWorld line-up...


The Possibilities

When I was researching recipes, I considered roasting plantains and mashing them into Mangu. The Moro de Habichuelas looked very similar to a Costa Rican Gallo Pinto that is on our table quite often.


Buñuelos de Viento looked similar to the Columbian Muchines de Yuca that we love. But, in the end I decided to make a main dish that was new to us: Pastelón de Harina de Maíz. When Jake tried a forkful, he said it reminded him of something he ate when he was growing up. He didn't remember the name of it; I was thinking tamale pie.

Pastelón de Harina de Maíz

But for whatever reason I didn't take any other photos than the one at the top. Boo. At least not one that is fully in focus. This is sort of the intersection of polenta and lasagna. It was delicious!

Ingredients

Topping

  • 2 cups cornmeal
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons olive oil
  • 2 cups water
  • 2 cups grated cheese (I used an aged white cheddar), divided1
  • 1/2 cup raisins

Filling 

  • 2 pounds ground beef
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, peeled and minced
  • olive oil
  • 1 Tablespoon fresh oregano, roughly chopped
  • 1 can crushed tomatoes (28oz)
  • Also needed: oven proof dish (I used an enamel-covered cast iron dish)

Procedure

Topping

Mix together cornmeal, sugar, olive oil, and water in a medium pot, and let rest for at least 30 minutes. Preheat oven to 350 degrees Fahrenheit.

Filling

Sauté onion and bell peppers in a splash of olive oil over medium heat until onions are translucent.  Stir in garlic and oregano and toast for about a minute.  Add in the ground beef and cook through. Pour in the tomatoes, reduce heat, and let simmer.

Assembly

Stir 1 cup of the grated cheese and raisins into your cornmeal mixture and pour it over your filling. Top the other 1 cup of grated cheese over the top. Place in the preheated oven and bake for 45 to 50 minutes, until the cornmeal has set and is nicely browned. Let stand for a few minutes before serving.

That's a wrap for my Dominican Republic offering for #EattheWorld. I can't wait to see where we are virtually headed next month. Stay tuned!

Comments

  1. It sounds delicious. I think my family would like this meal.

    ReplyDelete
  2. Polenta and lasagne - two favourite dishes around here! This sounds fantastic. I like the idea of the sweet little pops of raisins in the topping.

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P