Andean Yuca and Cheese Bake with Sweet Pepper Stew and Toasted Corn

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the vegetable oil.

2. 2

   Place the yuca in a pot with enough water and 1 teaspoon of the salt. Cook over medium heat for 20 to 25 minutes, until very tender. Drain well, remove any tough inner fibers, and mash the hot yuca with the butter, milk, and 120 g (4 1/4 oz) of the semi-firm white cheese until thick and smooth.

3. 3

   While the yuca cooks, heat the remaining vegetable oil in a skillet over medium heat. Add the onion, sweet peppers, garlic, and red bell pepper. Sauté for 5 minutes until the onion looks translucent.

4. 4

   Add the chopped tomato, corn kernels, cumin, oregano, black pepper, and the remaining salt. Cook for 6 to 8 minutes, stirring, until you have a juicy but not watery stew. Stir in the fresh cilantro and cook 1 minute more.

5. 5

   Spread half of the mashed yuca in the baking dish in an even layer. Sprinkle with half of the remaining semi-firm white cheese. Top with half of the sweet pepper and corn stew.

6. 6

   Add the rest of the mashed yuca, smoothing it with a damp spoon. Finish with the remaining stew and sprinkle the hard white cheese for topping over everything.

7. 7

   Bake at 200 °C / 400 °F for 18 to 20 minutes, until the cheese melts and the surface is lightly golden around the edges.

8. 8

   Let it rest for 5 minutes before serving so the bake can set and slice more cleanly.