Chuchoca and Mushroom Merkén Bake with Chanco Cheese Center and Chive Pebre

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Grease a medium baking dish with a little of the vegetable oil and set aside.

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   2. In a medium saucepan, combine the whole milk and vegetable broth and heat over medium heat until hot but not boiling. Gradually whisk in the coarse dried corn meal to avoid lumps. Cook for 8 to 10 minutes until thickened.

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   3. Stir in the corn kernels, half of the butter, half of the salt, and a pinch of black pepper. Cook for 3 more minutes, stirring. Remove from the heat and let cool for 5 minutes.

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   4. Meanwhile, heat the remaining vegetable oil and remaining butter in a large skillet. Add the white onion and cook for 5 minutes until translucent. Add the garlic and cook 1 minute more.

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   5. Add the sliced mushrooms to the skillet and cook for 8 to 10 minutes, until they release and evaporate their liquid. Season with merkén, dried oregano, ground cumin, the remaining salt, and black pepper. Cook 2 minutes more and remove from the heat.

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   6. When the chuchoca mixture is warm, add the beaten eggs and mix well so they incorporate without scrambling.

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   7. Spread half of the chuchoca mixture in the baking dish. Top with half of the mushroom mixture, then scatter the chanco cheese cubes in the center and cover with the remaining mushrooms. Finish with the rest of the chuchoca mixture, smoothing the top gently.

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   8. Sprinkle the grated cheese over the top. Bake for 22 to 25 minutes at 200 °C / 400 °F, until the bake is set and golden on top.

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   9. While it bakes, make the pebre by mixing the tomato, chives, lemon juice, and a pinch of salt and black pepper in a bowl. Stir and let stand for 10 minutes.

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    10. Let the bake rest for 5 minutes after removing it from the oven. Serve hot, topped with the chive pebre.