Minced Corn Casserole

Puff pastry casserole made from corn grits with a layer of tomatoes, corn, pickled onions, and minced chicken with herbs. Plus instructions for making corn porridge and béchamel sauce.

Cook: 2 hours

Servings: 6

Ingredients

• Corn groats – 1.5 cups
• Chicken fillet – 250 g
• Onions (medium) – 1 pc.
• Tomatoes (medium) – 2 pcs.
• Canned corn – 140 g (small jar)
• Cheese (hard or semi-hard) – 150 g
• Fresh dill – 30 g or dried dill – 1 teaspoon.
• Fresh basil – 30 g or dried basil – 1 teaspoon.
• Cream – 80 ml (10-20%)
• Vinegar – 60 ml or to taste
• Salt to taste
• Ground black pepper – to taste
• Vegetable oil – optional for frying

For the béchamel sauce:

• Milk – 400 ml
• Butter – 50 g
• Flour – 1.5 tbsp
• Ground nutmeg – 0.5 teaspoon. or to taste
• Salt to taste

Directions

1. The amount of ingredients I used is based on a round shape with a diameter of 21 cm and a height of 7-9 cm. We start by making a very thick corn porridge. Pour 1.5 cups of corn grits (namely, cereals – coarse corn) into a saucepan, pour 3 glasses of cold water, salt to taste. Light a fire slightly above average under a saucepan and cook a thick porridge, stirring constantly. The thicker the porridge becomes, the less fire is under the pan so that the porridge continues to thicken and not burn.
2. We need corn porridge so thick that in the end, it becomes difficult to stir it.
3. Put the finished porridge in a form in which we will bake the dish. We tamp well, level, and leave to cool.
4. Cut one medium onion or two small ones in half or quarter rings. Fill the onion with boiling water so that it is covered all over, and add about 60 ml of vinegar (any), mix – the water should be strongly acidic. Leave to cool. Thus, we marinate the onion – it will be the main bright highlight of the whole dish, therefore, based on the number of onions, proceed from how much you like pickled onions. 🙂

   

5. While the kettle has not cooled down, cut the peel of two medium tomatoes crosswise and pour boiling water over them for a couple of minutes. Sometimes this is enough for the skin to peel off easily. And sometimes you still need to douse it with cold water. After these manipulations, remove the peel from the tomatoes. Cut the tomatoes into small cubes.
6. For the meat layer of the casserole, take a bunch of dills (30 grams), cut only the greens, and put them in a blender. We leave the stems, for example, for cooking broth. Cut and fold the same bunch of basil there. Fresh herbs can be replaced with dried ones – 1 teaspoon. or to taste. We process one large chicken fillet (I have 250 g), cut it, put it in a blender. Add 80 ml of 10-20% cream.
7. Salt, pepper and make minced meat out of all this. Then you can do it in two ways. We will have minced meat in the very middle of the casserole. If it is placed in it raw, the baking time will be about 40 minutes, and all the chicken juices will saturate the layers of the casserole. The result is juicy. But the minced meat can be pre-fried. Then the baking time will be reduced to 15-20 minutes, but it will not be so juicy, and the minced meat will not glue the rest of the layers – the finished dish may become slightly crumbly. If you decide to fry, then fry. If not, then proceed to the preparation of the béchamel sauce.
8. In a frying pan or saucepan, melt 50 g of butter over low heat: the butter should melt, but not boil. Add 1.5 tbsp flour. Stir well and fry in oil for several minutes with a slight boil.
9. Remove from heat and add 400 ml of cold milk in portions, stirring and rubbing well all the time so that no lumps remain.
10. Return the container to the fire and cook with constant stirring until thickened, but not strong.
11. Nutmeg, which, like flour, tends to lump together, I prefer to add in the middle of the boil when the sauce is still runny and the nutmeg is easier to stir. I add not a pinch of it, but half a teaspoon, so that its taste and aroma can be felt in the dish. In addition to it, I add salt to taste. The finished sauce can be covered with a lid to keep it cool.
12. We give the oven the task to warm up to 180 degrees and proceed to assemble the casserole. Remove the cooled corn porridge from the mold and cut this cake in half in thickness. That is, you should get two corn cakes with a diameter of 21 cm. If the cakes fall apart when cutting, do not get upset – this will not greatly affect the final result.
13. There is no need to wash the form – we will immediately fill it with the same cakes. Put half of the béchamel sauce on the bottom of the mold. Lay the bottom half of the “porridge” cake on it. If it has fallen apart, then just lay out the bottom of the form with its fragments. 🙂
14. If you decide to use raw minced meat, then spread it on the cake and spread it evenly. If fried, then pour it onto the cake and also distribute it evenly.
15. Put the corn on top without liquid from a small jar (140 g). Put chopped tomatoes on the corn and distribute evenly.
16. Drain the liquid from the container with the onions and put the onions on the tomatoes.
17. Salt, pepper and cover the filling with the remaining corn crust or its fragments. Pour the second half of the sauce over. We put in a preheated oven for about 40 minutes (or 15-20, if the minced meat was fried). If your form is filled to the top and there is a risk that something will boil out of it, then either put the form in a tray in the oven, or put it on the wire rack, and place the tray on a level below.
18. While the corn casserole with minced meat is in the oven, rub 150 g of any cheese on a coarse grater. After the indicated time, we take out the casserole, sprinkle it with cheese, return it to the oven and grab it from above in convection mode. If there is no convection, then based on the characteristics of your oven, determine how long before the end of baking you need to sprinkle the casserole with cheese so that it turns into a crust.
19. Everything. Corn pie casserole stuffed with minced chicken, corn, tomatoes, and pickled onions is ready. You can also bake such a filling in a dough. 🙂

    

Bon, appetite and don’t be afraid to experiment!

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