nut-creole-polenta

The creole polenta is one of those recipes that needs to be rescued for its exquisite flavor. Dates from the colonial times, made by our indigenous ancestors with European influences. It is a baked pie based on corn flour, stuffed with a beef, pork and chicken stew, it is of subtitle flavor and soft consistency which is usually served hot, being an option at lunchtime.

Ingredients

For the stuffing
pork ¼ kg grinded Pork Meat
ground-beef ¼ kg Ground Beef
chicken ¼ grinded Chicken Breast
onion 1 medium Onion
caper ¼ cup Capers
vegetable-oil 4 tablespoons Oil
papelon-en ½ cup grated Papelon
tomato 1 large Tomato
raisins ½ cup Raisins
stuffed-olives ½ cup Stuffed Olives
red-wine 1 cup Red Wine
cumin 1 teaspoon Cumin
black-pepper Pepper
salt Salt
For the dough
corn-flour 4 cups of yellow Corn Flour
water 2 ½ cups Water
milk 2 cups of Milk
egg 5 Eggs

Utensils

Knife
Cutting board
Frying pan
Small pot
Blander
Strainer
Bowl
Mold

Preparation

For the stuffing

  1. Cut the onion in brunoise on a cutting board with the help of a knife.

  2. In a frying pan, place the oil until heat and pour the onion until transparent.

  3. Add the pork, chicken and beef until golden.

  4. Place the tomato in a small pot and boil with water until the skin comes off easily.

  5. Place the tomato in a blender and process until a thick cream.

  6. Pour the tomato in the sauté, straining and mixing.

  7. Let boil and add salt and pepper.

  8. Add the papelon, raisins, olives, capers and cumin, cook for 10 minutes.

  9. Pour the wine until it evaporates a little.

  10. Withdraw from fire and let rest.

For the dough

  1. In a bowl, place the corn flour and add the water Little by Little while kneading.

  2. Add milk, sugar and a pinch of salt.

  3. Add the previously whipped eggs and continue blending until a soft dough that falls on its own and let rest for 5 minutes.

Assembly

  1. In a previously greased mold, place half the dough.

  2. Put the stew over the dough.

  3. Cover the stew with the other portion of the dough until completely covered.

  4. Put into the oven, preheated to 3560 degrees and bake for about an hour or until golden. 20 minutes before taking out of the oven, bathe the surface with butter.

  5. Serve hot.