Recipe by: Magdalena Sanguinetti
Source: “Marian la que Cocina” Blog
- 200 g polenta
- 900ml water
- 1/2 tsp salt
- 4 Tbsp olive oil
- 1 large red onion
- 100 g bacon (optional)
- 300 g frozen or drained can sweet corn kernels
- 200 ml creme fraiche or heavy cream
- 4 eggs
- 100 g grated parmesan cheese
- 3 fresh thyme leaves
- Salt and pepper, to taste
- Preheat oven to 180 C/350 F.
- Oil a 22-cm diameter mold (if possible with removable floor).
- Boil water with salt in a medium-sized pot (ideally with rounded sides). Sprinkle the polenta in, whisking quickly to avoid lumps. Cook for about 4-5 mins and reduce heat when it starts puffing. Cook until polenta is firm but no longer crunchy. Add a bit more water if needed.
- Let polenta cool down a few mins.
- Place the polenta into the mold while still hot. Spread the hot polenta with your hands, from the inside out and then up along the edges of the mold. Wet fingers several times to avoid polenta sticking in the hands. The polenta pastry should be 2-3 mm thick and 4-5 cm high on the edges.
- Bake for 15-20 mins or until just golden, before it starts cracking. Remove from oven and turn it off. Set aside.
- Cut the onion into thin slices and cut bacon into small pieces.
- Heat up a pan/pot with olive oil in medium heat. Cook the onion until translucent; add the bacon and cook until golden brown. Remove from fire.
- Preheat oven again to 180 C/350 F.
- Move the cooked onions and bacon to a large bowl. Add the cream, 4 eggs, the corn and the thyme leaves. Mix all ingredients. Add to the mold with pre-cooked pastry. Sprinkle grated cheese on top.
- Bake for approximately 35-40 minutes or until the center is firm.
Note: every polenta cooks differently. For this recipe, a more solid polenta will work better than a runny one. To be on the safe side, start by adding 30% less water and add more progressively. However, add enough water so that corn can cook – it should not be crunchy.
Download PDF here: Uruguay Corn Quiche with Polenta Pastry Magdalena Sanguinetti