Main Dish

Bolivian-Style Corn Pie

This casserole, from Luna Maya, a Bolivian-Mexican restaurant in Norfolk, Va., is adapted from “The World in a Skillet.” Its international flavor evokes the New South, but cooked in the traditional Southern skillet. Luna Maya calls for a baking pan to finish the dish, but we used the same 12-inch cast-iron skillet throughout. Prep: 30 minutes. Cook: 1 hour, 35 minutes.

1 tablespoon plus 2 teaspoons olive oil

1 pound Mexican pork chorizo, skins removed

1 white onion, diced

6 cloves garlic, minced

1 tablespoon each: ground ancho chili, sweet paprika

2 teaspoons ground cumin

1 teaspoon ground chipotle pepper

1/2 teaspoon each: thyme, ground allspice

1/8 teaspoon ground cloves

1 teaspoon salt

2 pounds boneless, skinless chicken breasts, cubed

1/2 cup chopped cilantro

Juice of 1 lime

1 yellow onion, chopped

8 ears corn, kernels cut from cobs (or 5 cups frozen)

1 cup milk

1/4 teaspoon freshly ground black pepper

8 ounces mild cheese, such as Chihuahua or Oaxaca cheese

Heat oven to 350 degrees. Heat 1 tablespoon oil in a large cast-iron skillet over medium heat. Crumble in chorizo. Cook, stirring often, until browned, about 10 minutes. Transfer chorizo to a bowl, leaving fat in the skillet.

Add the white onion, garlic, ancho, paprika, cumin, chipotle, thyme, allspice, cloves and 1/2 teaspoon salt to the skillet; stir. Cook, stirring often, until onion is translucent, 5-8 minutes.

Stir in the chicken; cook, stirring often, until the chicken is cooked through, 15 minutes. Remove skillet from heat; transfer contents to a bowl. Stir in the reserved chorizo, cilantro and lime juice.

Wipe skillet clean; heat 2 teaspoons oil in skillet over medium heat. Add the yellow onion; cook, stirring frequently, until translucent, 5-8 minutes. Remove skillet from heat. Combine onion with the corn and milk in a food processor; puree until smooth. Return skillet to medium heat; add corn mixture. Cook, stirring, until the mixture has thickened, about 5 minutes. Stir in remaining 1/2 teaspoon salt and the black pepper. Remove skillet from heat.

Transfer corn mixture to a bowl. Spread the chicken-chorizo mixture in the skillet. Spread the corn mixture over the meat. Bake 30 minutes. Remove dish from oven; turn on the broiler. Spread the cheese over the casserole. Broil until cheese melts and begins to brown, 3-5 minutes. Servings: 8

Per serving: 631 calories, 37 g fat (15 g saturated fat), 145 mg cholesterol, 26 g carbohydrates, 47 g protein, 1,232 mg sodium, 4 g fiber.