Violeta's humita corn stew recipe
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Serves: 6 generous servings
Humita is a name given to different corn-based dishes throughout South America. Humita can be wrapped in corn husks like tamales, or served in bowls like a pudding, and in Argentina, where I was born, it can also be a filling for empanadas or cannelloni, or this dish: a rich, thick stew – not quite a soup – with pumpkin and peppers. On special occasions, humita like this can be served inside a whole roasted pumpkin and topped with melty cheese. But my mother’s version here is something that can be whipped up with a minimum of fuss – she even cottoned on that a tin of creamed corn is the perfect substitute for the fresh grated corn that the dish traditionally calls for. Ma left us over 20 years ago, but my children still ask for 'Abuela’s humita', and its delicious scent as it simmers on the stove brings her to us once again and just makes us feel good. It’s also good for you, with a big hit of veggies, and if you use vegetable-based stock (which I do), it’s a total vegetarian dish. Buen provecho!
Ingredients
Description
What to do
Description
TIP: Humita freezes beautifully for up to 6 months. If you want to go the whole hog and serve humita in a whole pumpkin for a special occasion, this is what you do: make it as above, without the pumpkin, and reducing the amount of stock so that you have an even thicker stew. Cut the top off a whole kabocha pumpkin and remove the seeds; score the flesh inside with a knife – not too deep – and brush both the inside and outside of pumpkin with extra-virgin olive oil. Wrap in foil, place on a baking tray, and bake 30- 40 minutes at 200oC until tender. Peel the foil back and scrunch it around the pumpkin – this will help support it. Scoop out a few spoonfuls of the tender flesh from the pumpkin and add to the humita (make sure you leave a nice thick “wall” of pumpkin so it doesn’t fall apart when filled). Spoon half the humita into the pumpkin, then add 6-8 mini bocconcini. Add remaining humita, and top with another 6-8 mini bocconcini and a good sprinkling of parmesan. Bake 20 min at 200oC until cheese is melted and golden. Make sure to include a good spoonful of the roasted pumpkin 'wall' with each serving.