Just one taste and this ultra-comfort food is sure to become an instant winter classic.
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Equipment
Cutting board
Chopping knife
Large bowl
Grater
Medium saucepan
Whisk
10-inch (25 cm) Square casserole dish
Large spoon
Ingredients
FILLING:
1 small deli-cooked chicken
1 red bell pepper, diced
½ cup (125 mL) salsa
1 cup (250 mL) frozen corn
¹∕³ cup (75 mL) coarsely chopped cilantro
1 tbsp (15 mL) butter
1 small onion, diced
1 clove garlic, minced
1 tbsp (15 mL) all-purpose flour
1 cup (250 mL) milk
1 cup (250 mL) shredded Canadian Aged Cheddar
TOPPING:
1½ cups (375 mL) milk
1 tbsp (15 mL) butter
½ tsp (2 mL) salt
½ cup (125 mL) cornmeal
1 cup (250 mL) shredded Canadian Aged Cheddar
2 eggs, lightly beaten
Directions
FILLING:
Preheat oven to 425°F (220°C).
Discard chicken skin and remove meat from bones. Shred meat into long bite-size pieces. Place in a large bowl along with red pepper, salsa, corn and cilantro.
Melt butter in a medium saucepan over medium heat. Add onion and garlic; sauté for a couple of minutes until soft. Sprinkle with flour. Whisk about 1 min then gradually whisk in milk. Bring to a boil, then reduce heat. Whisk for 2 to 3 minutes until smooth and thickened.
Remove from heat and stir in cheddar. Add to chicken mixture; stir to mix.
Scrape mixture into a 10-inch (25 cm) square casserole dish.
TOPPING:
In the same pan that you’ve just used for cheese sauce (no need to clean), bring milk, butter and salt to a boil. Gradually whisk in cornmeal. Whisk continuously until thickened, about 3 min.
Remove from heat. Stir in cheddar, then one at a time, stir in eggs.
Using a large spoon, dollop over chicken mixture, then spread to barely cover.
This classic, cool dessert can be enjoyed simply with strawberries or elevated by the addition of dried lavender or rosemary for a fresh summer flavour.