Criollo Millet Bake with Hand-Cut Beef, Golden Corn, and Scallion Cheese Topping

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Grease a medium baking dish with a little of the butter.

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   2. Place the millet in a saucepan with the broth and 1/2 teaspoon salt. Bring to a boil, reduce the heat, cover, and cook for 18 to 20 minutes until the liquid is absorbed and the millet is tender.

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   3. Turn off the heat and mix the hot millet with 15 g (1 tbsp) butter, half of the cheese, the beaten egg, and half of the parsley. Set aside.

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   4. While the millet cooks, heat the olive oil in a large skillet over medium heat. Add the onion, red bell pepper, and a pinch of salt. Cook for 5 to 6 minutes until softened.

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   5. Stir in the garlic, sweet paprika, dried oregano, crushed mild chili, and ground cumin. Cook for 30 seconds until fragrant.

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   6. Raise the heat to medium-high and add the hand-cut beef. Cook for 5 to 7 minutes, breaking up the pieces, until the meat changes color and lightly browns.

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   7. Add the tomato purée, corn kernels, green olives, the remaining salt, and black pepper. Cook for 6 to 8 minutes, stirring, until the filling is juicy but not watery. Turn off the heat and stir in the remaining parsley.

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   8. Spread the creamy millet over the bottom of the baking dish, pressing gently with a spoon. Evenly cover with the beef filling.

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   9. Mix the scallions with the remaining cheese and scatter over the top. Dot the surface with the remaining 15 g (1 tbsp) butter.

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    10. Bake for 18 to 22 minutes at 220 °C / 425 °F, until the cheese melts and browns in spots.

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    11. Let rest for 8 minutes before serving so the bake can set. Serve hot.