Stuffed Cornmeal Pie (Harina Rellena)
Servings Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6-8 N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons pure Spanish olive oil 2 cloves garlic, finely chopped 1 cup stone-ground yellow cornmeal
6 cups water, Cuban Beef Stock or canned beef broth, cold or at room temperature salt and freshly ground black pepper to taste 1 recipe Picadillo



1 In a large, nonstick saucepan, heat the oil over low heat until fragrant, then cook the garlic, stirring, 1 minute. Add the cornmeal, water, salt, and pepper, and cook over medium heat, whisking occasionally, after the cornmeal starts to thicken, 20 to 25 minutes. Reduce the heat to low, cover, and simmer until thick, 20 to 30 minutes. (Cooking time for cornmeal can vary considerably.)
2 Preheat the oven to 350 F. Lightly oil a 3-quart baking dish, spread half the cooled cornmeal mixture on the bottom, top with all the picadillo, and then spread the remaining cornmeal over it. Bake, covered, until heated through, 40 to 45 minutes. Serve immediately, or keep warm in a 200 F. oven until ready to serve.

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