Pastelón de Harina de Maíz Recipe (Cornmeal & Beef Casserole)

Pastelón de Harina de Maíz Recipe (Cornmeal & Beef Casserole): Think of this as the lovechild of polenta and lasagna. It combines savory and sweet flavors and results are amazing.

Course Dinner, Lunch

Cuisine Dominican

Keyword casserole, cornmeal, one-pot meal, polenta, potlucks

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Servings

Calories 852kcal

Author Clara Gonzalez

Ingredients

Tomato sauce

2 tablespoons of olive oil
6 cups of fresh tomato , peeled, seeded and chopped (about 10 large tomatoes)
1 garlic clove , crushed
1 small onion , diced
A pinch of dry oregano leaves , crushed1 tablespoon of sugar
1.5 cup of water
1 teaspoon of salt (or more, to taste)

Filling

2 tablespoons of olive oil
1 small red onion , diced
1 bell pepper , diced
4 garlic cloves , crushedA pinch of dry oregano leaves, crushed
2 lb [0.90 kg] of ground beef
1/4 teaspoon of freshly-cracked pepper (or more, to taste)
1 1/2 teaspoon of salt (or more, to taste)

Cornmeal layers and assembly

2 cups of cornmeal (polenta can also be used)
6 cups of water
2 tablespoons of sugar
1 1/2 teaspoon of salt
2 tablespoons of olive oil
1/2 cup of raisins (optional)
Extra oil for greasing the pan
1/2 cup grated cheddar cheese (mozzarella is also a good choice)

Instructions

To prepare the tomato sauce

Heat oil and cook and stir tomatoes, garlic, onion and a pinch of oregano, add water and sugar. Simmer over low heat until you obtain a thick (chunky) sauce. Season with salt to taste. You should obtain about 6 cups of sauce. Set aside.

To make the filling

In a skillet heat oil over low heat. Cook and stir the onion, bell pepper, garlic, and oregano. Stir in the ground beef. When the meat starts to release liquid, add two cups of tomato sauce previously made (set aside remaining sauce). Simmer over low heat until most of the liquid evaporates but it is still juicy, Season with salt and pepper to taste. Remove from the heat and set aside.

To cook the cornmeal

In an iron pot mix in, cornmeal, water, sugar, salt and olive oil. Let it rest for an hour (if possible).
Cook over medium heat, stirring constantly. When it comes to the boil lower the fire and continue stirring until it has the consistency of cream cheese and starts lifting from the pot. Remove from the heat.

To assemble

Heat oven to 300 ºF [145 ºC]. Grease a 9" x 9" x 3" [23 cm x 23 cm x 9cm] baking pan.
Spread 1/2 of the cornmeal 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 until it turns golden brown.
Let it cool for 5 minutes before serving. Garnish with the tomato sauce and serve with green salad (baby arugula with an olive oil vinaigrette is perfect for this).

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