3 cups of cornmeal
2 cups of fresh green beans, chopped (optional)
2 cups of grated carrot
2 cups of fresh peas
2 cups of cornflake crumbs
1 cup of pitted and chopped green olives
1 cup of finely chopped onion
1/2 cup of olive oil
1/4 cup of chopped fresh parsley
1 tablespoon of salt
500g of peeled and seeded tomatoes
4 cloves of minced garlic
2 teaspoons of chopped bell pepper
1 can of corned corn (200g)
1 liter of vegetable broth
1 jar of canned hearts of palm, diced (540g)
For garnish: bell pepper, green bean tips, cherry tomato
3 cups of cornmeal
2 cups of fresh green beans, chopped (optional)
2 cups of grated carrot
2 cups of fresh peas
2 cups of cornflake crumbs
1 cup of pitted and chopped green olives
1 cup of finely chopped onion
1/2 cup of olive oil
1/4 cup of chopped fresh parsley
1 tablespoon of salt
500g of peeled and seeded tomatoes
4 cloves of minced garlic
2 teaspoons of chopped bell pepper
1 can of corned corn (200g)
1 liter of vegetable broth
1 jar of canned hearts of palm, diced (540g)
For garnish: bell pepper, green bean tips, cherry tomato
In a pan, sauté the onion and garlic in half the olive oil over medium heat for five minutes
Add the carrot and green beans and sauté for another five minutes, stirring occasionally
Add the tomatoes, peas, palmito, corn, and cook for three minutes
Add the parsley, bell pepper, and olives, and stir well
Add the vegetable broth and cornmeal, and mix well
Stir and cook for five minutes
Remove from heat
Add the remaining olive oil and salt, and mix well
Unmold and serve.
