This recipe also combines spicy and sweet flavors. For the filling, you can use chicken, vegetables or beef (or just use cheese). You can also substitute the tomato sauce for shredded cheese.

Time: 50 Mins
Difficulty: Medium
Serve: 6 people

Before starting to cook: Soak the corn flour and raisins in the four cups of water for a couple of hours previous to cooking. Butter up a baking 1-inch tall baking pan. Heat up the oven to 350 °F.

Ingredients:

• 4 cups of water
• 1 cup of cornmeal
• 1/2 cup of sugar
• 1/2 grated cheddar cheese
• 1/2 cup of butter
• 1/4 cup of raisins

~ Filling

• 1/4 lb. of ground beef
• 2 teaspoons of salt
• 1 small red onion, diced into small cubes
• 1 green pepper, diced into small cubes
• Ground pepper
• Oregano
• 2 tablespoons of oil
• 1 tablespoon of tomato paste

~ Tomato Sauce (optional)

• 2 cups of fresh tomatoes
• 1 tablespoon of sugar
• 1 cup of water
• Salt
• Oregano

Preparation:

1. Mix in meat, onion, pepper, bell pepper, a pinch of oregano, a pinch of salt and a pinch of pepper. In a shallow pan heat oil. Add the ground beef and stir so it cooks uniformly. Add two tablespoons of water and the tomato paste. Let simmer at medium heat. Adjust water when necessary. When the meat is ready let all the liquid evaporate, adjust salt to taste. Turn off the heat and reserve.
   
2. To prepare the tomato sauce heat oil and sautee ingredients. Simmer over low heat until you obtain a thick (chunky) sauce. Add water if necessary. Reserve
   
3. In an iron pot mix in corn meal, sugar and butter. Put on the stove, stirring constantly to avoid sticking. When it breaks a boil lower the fire to medium and continue stirring until it starts lifting from the pot.
   
4. Put 1/2 of the corn mixture in the baking pan, smother it. Cover it with 1/2 of the cheese, add the meat. Add the remaining cheese and top with the remaining corn. Put in the oven for 10 minutes. Allow it to cool down almost at room temperature before taking out of the mold.
   
5. Cover with the tomato sauce before serving.