Sometimes an idea comes to me, and although I have no clue how to make what I envision I can still feel, see or taste the result I want. This recipe is one of those ideas.
Remember that cornmeal and beef casserole that I shared with you some time ago? Well, it turns out that since meat is my least favorite food, I was obsessed about a similar recipe but with vegetables.
I think I cooked this at least three times before I got the result I wanted. I knew I was going to use mushrooms for the filling, but it just wasn’t enough. Each version had its own merits, but I knew I wanted a filling that was “meaty” and I just couldn’t point my finger on what exactly I needed. Until a stroke of serendipity pointed me in the right direction: I found a pack of sun-dried tomatoes I had bought some time before and completely forgot I had. That is just what the filling needed, a touch of that lovely smokey flavor and the chewy texture of the tomatoes.
Lesson of the day: clean your cupboards, people!
A couple of weeks ago I dragged my first-born child and myself to the farm to pick fresh, organic ingredients for my new experiment in pastelones. Nothing tastes like freshly-picked food, and are we ever lucky we are a 7-minute drive to a pick-your-own organic farm.
I have to tell you that this is one of my all-time favorites; there are a lot of Mediterranean flavors to this, perfect for a late lunch on a lazy weekend (or, as we call it, “dunch”). Just add fresh salad, some freshly-baked bread (or just reheat in the oven) and some white wine.
Don’t be afraid of the multiple steps, it looks more complicated than it really is, and remember, this is almost a one-dish meal, so there won’t be much slaving over the stove. I, for one, will definitely be cooking this often.
The flavors are Mediterranean, the concept Dominican. This delicious dish, perfect for weekend lunch, will please vegans and carnivorous alike.
Notes:
If you don't have peeled tomatoes, just make a superficial cross cut at the bottom of the tomatoes and dunk in abundant boiling water. Remove from the water when the peel starts to come off and finish peeling.
If the polenta is sticking to your spatula or fork just cover them in olive oil, the polenta will slide right off.
Ingredients
- 2 cups of polenta
- 2.5 cups of water
- 1 tablespoon of salt
- 1 tablespoon of sugar
- 1 cup (or 1 can) of sweet corn
- 1/3 cup of raisins (optional)
- 2 tablespoons of olive oil (to cover the baking pan)
- 1.5 lb of portobello mushrooms
- 0.5 lb of sun-dried tomatoes, cut into 1/2"-pieces
- 1 large white onion, cut into very small cubes
- 1/3 cup of basil, chopped
- Salt
- Pepper
- 1 tablespoon of sugar
- 5 large tomatoes, peeled, seeded and chopped
- 2 cloves of garlic, crushed
- 2 sprigs of fresh oregano
- 4 tablespoons of olive oil
- Salt
- Pepper
Instructions
- Heat the oil over very low heat.
- Add the onion.
- Cook until onions are transparent.
- Add mushrooms and sun-dried tomatoes.
- Cook until the mushrooms are tender.
- Season with salt and pepper to taste.
- Remove from the heat and add the basil.
- Reserve.
- Preheat oven to 350ºF.
- Mix polenta, water, sweet corn, raisins, salt and sugar in a deep pot.
- Cook over medium heat stirring constantly.
- When the polenta is cooked and it starts lifting from the bottom remove from the heat.
- Cover a 2 quart-baking pan with olive oil.
- Pour half of the polenta mix and spread in an even layer.
- Add the filling and smooth it out.
- Spread the remaining polenta mix in an even layer and smooth it out with a fork.
- Place in the oven and cook until the top is light golden.
- Heat olive oil over very low heat.
- Add garlic and cook for 3 to 4 minutes, stir and do not let it burn.
- Add the tomatoes and cook until they are tender.
- Remove the twigs from the oregano and add the leaves to the pan.
- Season with salt and pepper to taste.
- Using a potato masher, mash the sauce over the heat until there are no big clumps.
- Pour into a sauce dish.
- Serve with fresh, green salad, olives and warm bread.
Aunt Clara's Kitchen is a collection of traditional Dominican recipes, recipes inspired by Dominican flavors, as well as the chronicles of the Aunties' adventures in the kitchen and outside.
{ 6 comments… read them below or add one }
I love this recipe, and look forward to trying my own variation!! Polenta is one of my favorites. I am coming to the DR next week (Sosua area) to explore the idea of living there. Where are you located?? One of the reasons we are leaving Florida (to either the DR or Ecuador) is we want a more sustainable lifestyle, in a more friendly, healthy environment. I would be very interested in finding organic sources (I intend to garden too!) for fruits and vegetables.Your site has been inspiring, and I enjoy each new entry. Thanks!!
I live in PuntaCana, and I really have no experience living in the Sosua area. I would suggest that you visit our friends at DR1.com and enquire there.
This looks seriously scrumptious, with warmth and comfort factor. Great idea and beautifully executed!
I can’t wait to try this recipe. My sister is a vegetarian so it will be great for her too. Thanks Aunt Clara!
This looks delicious. I love that you have so many vegetarian recipes, and the others are adaptable!
Hi!! Hats off to you for this website and its contents! I was born in th US but my family is originally for DR, as well as my husband. I have to say the first recipe that I tried was Pasteles en hoja. To say the least compliments did not stop all night my family loved it. My hubby said they are better than his moms lol if that says how GREAT they are. FYI just printed a few more recipes to try for New Years!