Tex-Mex Casserole

Ingredients

• 300 g waxy potatoes
• Salt
• 500 g sweet corn (canned; drained weight)
• 1 red bell pepper
• 1 Red Onion
• 1 bunch coriander (20 g)
• 100 g cornmeal
• 150 ml cold vegetable broth
• 2 Eggs
• 80 g cream cheese
• Pepper
• nutmeg
• 40 g grated cheddar (50 % fat in milk)
• 2 Spring Onions

Instructions

1. 1.

   Wash potatoes thoroughly and cover with salted water, bring to a boil. Cook 15–20 minutes over medium heat, then drain and let steam dry.

2. 2.

   Meanwhile, drain the corn. Clean, wash, seed and dice the bell pepper. Peel and dice the onion. Wash coriander, pat dry, set aside one handful and chop the rest. Peel potatoes and cut into cubes.

3. 3.

   Whisk cornmeal with cold broth, eggs and half of the cream cheese; season with salt, pepper and a pinch of freshly grated nutmeg. Mix the batter with potatoes, corn, bell pepper, onion and chopped coriander, then pour into a baking dish.

4. 4.

   Stir remaining cream cheese with salt and pepper until smooth, spread over the casserole, sprinkle cheddar on top and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 30 minutes.

5. 5.

   Meanwhile, trim spring onions, wash and slice diagonally. Garnish the Tex‑Mex casserole with sliced spring onions and remaining coriander.