Criollo Pie of Smoked Eggplant, Spiced Beef, and Golden Polenta Topping

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the eggplant slices on a baking tray, brush them with 2 tablespoons of the olive oil, and season with 1/2 teaspoon salt and some black pepper. Roast for 20 minutes, turning halfway through, until tender and lightly golden.

2. 2

   Meanwhile, heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and red bell pepper and cook for 5 minutes until they start to soften. Stir in the garlic and cook for 1 more minute.

3. 3

   Add the ground beef and cook for 6 to 8 minutes, breaking it up with a spoon, until no longer pink. Add the sweet paprika, ground cumin, dried oregano, ground chili flakes, the remaining salt, and more black pepper. Stir well to bloom the spices.

4. 4

   Pour in the white wine and cook for 2 minutes so the alcohol evaporates. Add the crushed tomato and green olives. Cook for 8 to 10 minutes over medium-low heat, stirring, until the filling is moist but thick. Turn off the heat and stir in the fresh parsley.

5. 5

   For the topping, bring the milk and water to a boil in a medium saucepan. Reduce the heat to low and slowly rain in the instant polenta, whisking constantly. Cook for 3 to 4 minutes until thickened. Stir in the butter and 50 g of the grated cheese until creamy.

6. 6

   Lower the oven to 200 °C / 400 °F. In a baking dish, arrange half of the roasted eggplant slices. Spread all of the beef filling over them, then top with the remaining eggplant. Spread the creamy polenta over the top and sprinkle with the remaining 30 g grated cheese.

7. 7

   Bake the pie for 20 minutes at 200 °C / 400 °F, until the topping is set and golden around the edges. For deeper color, broil for 2 to 3 additional minutes.

8. 8

   Remove from the oven and let rest for 10 minutes before serving so the layers hold together better.