Ingredients:
3 eggs
1 can of green corn
1 cup of milk (tea)
½ cup (tea) of Castelo Olive Oil
1 cup mimoso cornmeal
1 tablespoon salt
1 tablespoon baking powder
Filling:
300g of calabrese sausage in cubes
1 chopped onion
1 glass of Peach Pupunha Palm Heart chopped
200g diced rennet cheese
2 tablespoons Pepper Biquinho Castelo
2 tablespoons chopped parsley
Preparation mode:
Start with the stuffing. Sauté the sausage and onion in a non-stick pan for 5 minutes. Join the palm. Remove from the heat and add the curd cheese, pout pepper and parsley. Reserve. Place the eggs, green corn, milk, olive oil, cornmeal and salt in the blender and beat for 2 minutes.
Turn it off, put it in a bowl and add the baking powder. Mix the braised sausage in the dough. Place in a cake pan with a medium central hole, greased with olive oil and sprinkled with cornmeal. Bake in a medium oven (180◦C), preheated, for about 40 minutes or until firm and golden. Remove from the oven, wait for it to cool, unmold and serve in slices.
