OMG! I had to share this with you because this dish turned out to be super good. Now, If you know me, you know that I am a total disgrace when it comes to cooking. My daughter hates my cooking, my mother is ashamed because I didn’t inherit her Mexican culinary skills, and because I almost need to make you sign a waiver before you have a taste of my food.
There are very few dishes that I can actually make and they tend to be very basic, but lately I have been trying to practice more, determined to get to a decent cooking level. Well, one of my dear (cooking challenged) friends shared a simple recipe with me and I added a little twist to make it my own. This thing was so good that both my daughter and mother decided to try it, and not only that, they even had seconds and asked for me to pack them some for lunch! Now that I feel like a chef goddess, I want to share my simple recipe with you.
- Plantains (they can be green for a more savory taste or brown for a sweeter dish) – I used 6 for a 9.5’’ pie plate
- Salt to taste
- 1 cup of yellow corn
- 2 cups of mozzarella cheese (or as much as you want)
- Olive oil cooking spray
If you are using green plantains, boil them until soft; brown plantains are already very soft, so no boiling is needed. Spray the baking dish with cooking oil. Mash the plantains to create a soft paste and create a “crust” layer covering the baking dish. Once you have a thick layer of plantain paste, top it with lots of cheese and corn. Cover the filling ingredients with a layer of plantain, sprinkle a bit of salt, and spray some cooking oil on top.
Bake the pie at 350° for 25-30 minutes or until the top of the plantain pie is spongy but solid and somewhat brown. Serve immediately and enjoy!
Yum!!!!!! So easy even I can do it!
Stay true – Chantal