Potato-Corn Arepita Stack with Creamy Mushroom and Spinach Ragout

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Cook the yellow potato in enough water for 12 to 15 minutes, until very tender. Drain well and mash until smooth.

2. 2

   In a large bowl, combine the warm mashed potato with the pre-cooked cornmeal, warm water, 1/2 teaspoon salt, and 1 tablespoon olive oil. Knead for 2 to 3 minutes until you have a soft dough that holds its shape.

3. 3

   Divide the dough into 8 equal portions and shape small arepitas about 1 cm thick. Place them on a tray or plate.

4. 4

   Heat 1/2 tablespoon olive oil in a large skillet over medium heat. Brown the arepitas for 3 to 4 minutes per side, until a light crust forms. Transfer them to a baking tray lightly greased with the butter.

5. 5

   In the same skillet, add the remaining 1/2 tablespoon olive oil. Sauté the onion for 4 minutes. Add the garlic and cook 30 seconds more.

6. 6

   Add the mushrooms, remaining salt, black pepper, smoked paprika, and dried thyme. Cook for 6 to 8 minutes, stirring, until the mushrooms release their moisture and start to brown.

7. 7

   Pour in the cooking cream and stir well. Cook over low heat for 2 minutes. Add the spinach and cook 1 to 2 minutes, just until wilted. Stir in the fresh parsley and remove from the heat.

8. 8

   Assemble 4 stacks on the tray: place one arepita, spoon over a layer of the creamy mushroom and spinach ragout, add a little mozzarella, then place another arepita on top. Finish each stack with the remaining mozzarella and Parmesan.

9. 9

   Bake for 8 to 10 minutes at 220 °C / 425 °F, until the cheese is melted and lightly bubbling.

10. 10

    Serve hot, spooning over any extra ragout from the tray onto each portion.