- Sneha’s Recipe: Locrio de Pollo (Dominican Chicken and Rice)
- Palatable Pastime: Spicy Plantains
- Amy’s Cooking Adventures: Taco Shepherd’s Pie (Pastelón de Papa)
- Kitchen Frau: Empanaditas de Yuca (Gluten Free Cassava Empanadas)
- Pandemonium Noshery: Habichuelas Guisadas
- Culinary Adventures with Camilla: Pastelón de Harina de Maíz
- A Day in the Life on the Farm: Chimi Burger
- 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
- 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)
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.
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.
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!