Mexican Inspired Mini Casseroles

I love corn, cornmeal, polenta, popcorn, and just about everything with corn! I usually don’t use cornmeal in casseroles but I thought I’d give it a try and it worked really well! In fact, my family loved it more than other casseroles I made in the past…They liked the fact that it was crunchy on the top as well as on the bottom, and inside it was nice and moist. It is important to eat it warm otherwise the texture might be a bit dense and dry on the inside. When you warm it up, it will get nice and soft on the inside. If you don’t eat it right away, you can keep it in the fridge or freezer, and when you’re ready to eat, warm it up in the microwave and serve it along with a salad. It’s so delicious and healthy!

Ingredients: 7-8 casseroles

1 1/2 cups fine corn flour - not cornmeal

2 cups water

2 tablespoons olive oil

1 large tomato, chopped

2 celery stalks, chopped

4 spring onions, chopped

1 red bell pepper, chopped

1 cup kale, shredded

+Salt

+Pepper

For the pan:

olive oil or avocado oil spray

Topping:

Gluten-free breadcrumbs

Directions:

Heat oven to 375 F

Spray a muffin pan with olive oil or avocado oil

Take a mixing bowl and add the corn flour, water and olive oil. Mix with a whisk until it reaches a smooth texture. Add the rest of the ingredients: tomato, celery stalks, onions, pepper, kale, salt & pepper to taste and mix with a spatula.

Take an ice cream scoop and scoop evenly sized portions into your muffin pan.

Sprinkle the casseroles with breadcrumbs and drizzle a bit of olive oil on top.

Bake in the oven for about 30-40 minutes until the casseroles are golden brown.

Let it cool down slightly and serve.