Cuban Tamal en Cazuela (Soft Cornmeal and Pork Bake)
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Ingredients
- 400 g diced pork shoulder
- 250 g fine polenta (cornmeal)
- 200 g sweetcorn, tinned and drained
- 1 onion
- 2 garlic cloves
- 200 g chopped tomatoes
Nutrition (per serving)
- Calories
- 516 kcal
- Protein
- 25.6 g
- Carbohydrate
- 59.5 g
- of which sugars
- 6.5 g
- Fat
- 17.9 g
- of which saturates
- 6 g
- Fibre
- 4.8 g
- Salt
- 0.51 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Brown the diced pork in a pot over a high heat for 6-8 minutes, then add the sliced onion and crushed garlic and cook for 5 minutes.
- 2
Stir in the chopped tomatoes and 600ml water, cover and simmer for 20 minutes until the pork is tender.
- 3
Whisk in the polenta a little at a time, stirring constantly over a low heat for 10-12 minutes until smooth and thick.
- 4
Stir in the sweetcorn and cook for a further 3-4 minutes.
- 5
Spoon into bowls and serve hot.
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