Chilean Corn Pie with Merkén and Basil

Instructions

1. 1

   Preheat the oven to 375°F / 190°C. Grease a roughly 13 x 9-inch baking dish with 1 tablespoon of the butter.

2. 2

   For the topping, place the corn kernels, basil, milk, fine cornmeal, 2 teaspoons sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon merkén in a blender or food processor. Blend until thick but still slightly textured.

3. 3

   Transfer the corn mixture to a large saucepan. Cook over medium heat, stirring constantly for 10 to 12 minutes, until thick and creamy. Add half of the remaining butter and stir to combine. Keep warm.

4. 4

   For the filling, heat 1 tablespoon vegetable oil in a wide skillet over medium heat. Add the onion, garlic, 1/2 teaspoon salt, 1/4 teaspoon pepper, cumin, sweet paprika, and 1 teaspoon merkén. Cook for 8 to 10 minutes until the onion is very soft and fragrant.

5. 5

   Add the ground beef to the skillet and cook for 6 to 8 minutes, breaking it up, until no longer pink. Stir in the chicken stock or water and cook 3 more minutes until the filling is juicy but not watery. Remove from the heat.

6. 6

   In another skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Season the chicken with the remaining salt and pepper. Brown the chicken pieces for 4 to 5 minutes until cooked through. Set aside.

7. 7

   Spread the beef filling in the prepared baking dish. Arrange the browned chicken, black olives, raisins, and hard-boiled egg quarters evenly over the top.

8. 8

   Cover everything with the warm corn mixture, smoothing gently with a spoon. Dot the top with the remaining butter and sprinkle with the extra tablespoon of sugar to help browning.

9. 9

   Bake at 375°F / 190°C for 30 to 35 minutes, until the top is set and golden in spots. For deeper color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    Let the pie rest for 10 minutes before serving so the filling settles and the topping stays creamy when sliced.