Pastelón de harina de maíz (Cornmeal and beef casserole)

Ingredients

• 2 cups of cornmeal (polenta can also be used)
• 1/2 cup of sugar
• 1/2 grated cheddar cheese (mozzarella is also a good choice)
• 2 tablespoons of olive oil
• 1/2 cup of raisins (optional)
• Salt
Filling
• 2 lbs of ground beef
• 1 small red onion, diced
• 1 green pepper, diced
• 2 tablespoons of olive oil
• Pepper
• Oregano
• Salt
Tomato sauce
• 6 cups of fresh , or canned tomatoes, peeled and diced
• 1 tablespoon of sugar
• 1.5 cup of water
• 2 tablespoons of olive oil
• Oregano
• 1 garlic clove, crushed
• 1 small onion, diced
• Salt

Instructions

To prepare the tomato sauce
1. Heat oil and sautée the tomatoes, garlic, onion and a pinch of oregano, add water and sugar. Simmer over low heat until you obtain a thick (chunky) sauce. Add salt to taste. You should obtain about 5 cups of sauce. Reserve.
To make the filling
2. In a shallow pan heat oil. Sautée the onion, bell pepper and garlic, adding a pinch of oregano. Add the ground beef and stir so it cooks evenly. When the meat starts to release liquid, add two cups of tomato sauce. Simmer over low heat until most of the liquid evaporates but it is still juicy, add salt and pepper to taste. Remove from the heat and reserve.
To cook the cornmeal
3. In an iron pot mix in 2 cups of water, cornmeal, sugar, salt and two tablespoons of olive oil. Let it rest for an hour (if possible).
4. Cook over medium heat, stirring constantly. When it comes to the boil lower the fire and continue stirring until it starts lifting from the pot. Remove from the heat.
To assemble
5. Spread 1/2 of the corn mixture in the baking pan,. Cover it with 1/2 of the cheese, then the meat. Spread the remaining cornmeal mixture and cover with the other half of the cheese. Bake it until it turns golden brown.
6. Let it cool for 5 minutes before serving. Serve with the tomato sauce and green salad (baby arugula with an olive oil vinaigrette is perfect for this).