Chilean baked pie with corn mush topping.
I replaced the beef and chicken with lentils, mushrooms and smoked tofu. You can always use TVP or that fake ground beef stuff, however, I try to avoid too much processed food.
3 C frozen corn
1/4 – 1 C whole milk (I used cream and water)
2 tsp dried basil
2+ TB masa flour (can also use 1/4 cornmeal + 1 TB cornstarch)
lentil Mushroom layer:
grapeseed oil for frying
3 onions, chopped
1 c. dry lentils, puy or brown lentils would be good.
2 1/2 C water or veg. stock
12 cremini mushrooms, sliced thickly
2 TB cumin, ground
salt and pepper to taste
3 hard-boiled eggs, shelled and halved
1/2 C sultana raisins
1/2 C whole, dry-cured olives (pitted though)
1 block smoked tofu, shredded
1. mix the frozen corn (thawed if you remember ahead of time), basil, milk, masa flour in a saucepan over medium heat. It’s important to stir to keep it from sticking the bottom. I used a blender to mix it all together. Simmer until it thickens.
2. cook oil over medium-high heat until soft & translucent. Add mushrooms and cook until dark and softened.
3. add lentils, and stir to mix. Add veg stock, cumin and pepper. Cover and simmer until lentils are cooked through, about 30 minutes. Adjust seasoning (don’t add salt during cooking – makes lentils tough).
In the bottom of an ovenproof dish, layer half of the lentil-mushroom mixture.
Place the six half-eggs, and sink into the lentils.
sprinkle the raisins.
cover with the olives.
add the rest of the lentils.
layer with the shredded smoked tofu.
cover with the corn topping.
Bake at 375 F, covered, for 30-40 minutes. I also broiled the top for another 5 minutes at the end. Let cool about 15 minutes. Cut it up, serve it out, and enjoy.
(Definitely not a summer meal. I could have done without the heat in my kitchen today).