Escabeche de Harina de Maiz
(Corn Flour Escabeche  )

Prep Time: 5-10 minutes
Servings: 3-5
Cooking Time: 30 minutes

2 cups of medium texture corn meal
6 cups of water
2 Maggi chicken bouillons diluted in 1 cup of hot water
1/4 teaspoon of salt (to taste)
A pinch of freshly ground black pepper
Parmesan cheese (Garnish)

1 onion, chopped
1 green bell pepper, chopped
3 cloves of garlic, finely minced
1/2 lb of smoked ham, finely chopped
1 teaspoon of salt (to taste)
1 ½ tablespoon of tomato paste
1 cup of red wine
2 tablespoon of oil
¼ cup of parsley, chopped

TIP: You can substitute ham for pancetta. If you choose bacon, saute first before adding onions, bell peppers and garlic

In a non stick pot, add water, cornmeal, chicken bouillon, salt & pepper. Stir constantly and cook for 10-15 minutes. Remove from heat

In a large skillet, heat oil and sauté the ham and then the first 3 ingredients for 3-5 minutes. Then, add the tomato paste and wine. Stir and simmer for 2 minutes

Pour sauté mixture and parsley into the pot with the cornmeal. Stir and cook for 5 minutes.

Serve hot with shredded parmesan cheese or as a side dish for fish or meat