Chilean Corn and Mushroom Pastelera with Merkén

Instructions

1. 1

   Preheat the oven to 390°F / 200°C. Grease a medium baking dish with 1 tablespoon of the butter.

2. 2

   In a large skillet, heat the vegetable oil with 1 tablespoon of butter over medium heat. Add the onion and cook for 5 minutes until softened. Stir in the garlic and cook 1 minute more.

3. 3

   Add the mushrooms, 1 teaspoon of the salt, and the black pepper. Sauté for 8 to 10 minutes, stirring, until the mushrooms release their liquid and turn golden. Add the cumin and 1 teaspoon of merken, mix well, and remove from the heat.

4. 4

   In a blender or food processor, combine the corn, milk, sugar, fine cornmeal, and the remaining salt. Blend until thick but still slightly textured.

5. 5

   Transfer the corn mixture to a large saucepan. Cook over medium-low heat for 8 to 10 minutes, stirring constantly with a wooden spoon, until thickened. Add the chopped basil and the remaining butter; stir until incorporated.

6. 6

   Spread the sautéed mushrooms over the bottom of the greased baking dish. Scatter the black olives on top.

7. 7

   Cover with the hot corn mixture, smooth the surface with a spoon, and sprinkle with the shredded cheese and the remaining teaspoon of merken.

8. 8

   Bake for 20 minutes at 390°F / 200°C, or until the top is set and golden. For deeper color, broil for 2 to 3 additional minutes at 450°F / 230°C, watching closely.

9. 9

   Let rest for 5 minutes before serving so the filling can settle. Serve hot.