Chilean Corn and Mote Bake with Mushroom-Olive Filling and Basil Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F. Grease a baking dish with 10 g (about 2 tsp) of the butter and sprinkle the breadcrumbs over the base and sides.

2. 2

   2. Heat the vegetable oil and 15 g of butter in a large skillet over medium heat. Add the onion and cook for 8 minutes until softened. Stir in the garlic, cumin, oregano, 1 tsp merken, half the salt, and half the black pepper.

3. 3

   3. Add the chopped mushrooms and cook for 10 to 12 minutes, stirring, until they release and evaporate their liquid. Mix in the black olives and raisins, cook 2 minutes more, and remove from the heat.

4. 4

   4. Spread the mushroom filling evenly in the prepared baking dish.

5. 5

   5. Place the corn, milk, sugar, remaining salt, remaining pepper, and the rest of the merken in a blender or food processor. Blend until thick and creamy but still slightly textured.

6. 6

   6. Pour the corn mixture into a large pot and cook over medium-low heat for 8 to 10 minutes, stirring constantly with a wooden spoon, until slightly thickened. Add the cooked mote wheat and stir well.

7. 7

   7. Remove the pot from the heat and stir in the beaten eggs, 100 g of the grated cheese, the chopped basil, and the remaining 15 g of butter. Mix until combined.

8. 8

   8. Cover the mushroom filling with the corn-and-mote mixture, smoothing the top with a spatula. Sprinkle the remaining cheese over the surface.

9. 9

   9. Bake for 25 to 30 minutes at 200 °C / 400 °F, until the topping is set and golden around the edges. For extra color, broil for 2 to 3 additional minutes, watching closely.

10. 10

    10. Let rest for 5 minutes before serving so it can set slightly, then serve hot.