Corn Pudding

'Bring the water to a boil before starting'

'Add the corn, peas, green corn, parsley, and tomato sauce'

'Season with salt and Ajinomoto and gradually add the cornmeal'

'Stir until the cornmeal is completely incorporated and let it cook without stopping until it comes off the bottom of the pot'

'Reserve'

'Grease a mold in the middle with oil or olive oil and place the egg slices at the bottom'

'Arrange the corn and peas between the egg slices to decorate the pudding'

'Pour the hot cornmeal mixture into the mold and press with the back of a spoon'

'Let it cool and unmold'

'Serve cold or warm.'

For freezing

Don't use the eggs in the assembly and package in a rigid plastic container

For thawing, there are two methods: either put the pudding in the refrigerator the day before or use a water bath pan to allow the steam from the water to penetrate the mixture'

Decorate after thawed.