Pastelón de Harina de Maíz #EattheWorld

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Welcome to the June 2022 event of  our #EattheWorld project, being spearheaded by Evelyne of CulturEatz. Here's her challenge

This month, we are sharing recipes from the Dominican Republic, here's the #EattheWorld line-up...

The Possibilities

When I was researching recipes, I considered roasting plantains and mashing them into Mangu. The Moro de Habichuelas looked very similar to a Costa Rican Gallo Pinto that is on our table quite often.

Buñuelos de Viento looked similar to the Columbian Muchines de Yuca that we love. But, in the end I decided to make a main dish that was new to us: Pastelón de Harina de Maíz. When Jake tried a forkful, he said it reminded him of something he ate when he was growing up. He didn't remember the name of it; I was thinking tamale pie.

Pastelón de Harina de Maíz

But for whatever reason I didn't take any other photos than the one at the top. Boo. At least not one that is fully in focus. This is sort of the intersection of polenta and lasagna. It was delicious!



  • 2 cups cornmeal
  • 2 Tablespoons granulated sugar
  • 2 Tablespoons olive oil
  • 2 cups water
  • 2 cups grated cheese (I used an aged white cheddar), divided1
  • 1/2 cup raisins


  • 2 pounds ground beef
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, peeled and minced
  • olive oil
  • 1 Tablespoon fresh oregano, roughly chopped
  • 1 can crushed tomatoes (28oz)
  • Also needed: oven proof dish (I used an enamel-covered cast iron dish)



Mix together cornmeal, sugar, olive oil, and water in a medium pot, and let rest for at least 30 minutes. Preheat oven to 350 degrees Fahrenheit.


Sauté onion and bell peppers in a splash of olive oil over medium heat until onions are translucent.  Stir in garlic and oregano and toast for about a minute.  Add in the ground beef and cook through. Pour in the tomatoes, reduce heat, and let simmer.


Stir 1 cup of the grated cheese and raisins into your cornmeal mixture and pour it over your filling. Top the other 1 cup of grated cheese over the top. Place in the preheated oven and bake for 45 to 50 minutes, until the cornmeal has set and is nicely browned. Let stand for a few minutes before serving.

That's a wrap for my Dominican Republic offering for #EattheWorld. I can't wait to see where we are virtually headed next month. Stay tuned!


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