Of the many delicious dishes my grandma used to make for the family, this is definitely a favourite. Not to be confused with the Italian polenta, this dish dates back from colonial times and has that combination of ingredients, colours and flavours that result from the mix of our aboriginal ancestors and the Spanish people who arrived in our lands so long ago. It is both sweet and savory, can be eaten both hot and cold, and is highly addictive! 😉
Preheat the oven to 350. Whisk milk, sugar, butter, eggs, vanilla extract and salt in a large bowl to combine. Once well combined, add the Harina Pan mixing well with a wooden spoon, then leave it to rest for 5 to 10 minutes. Blend the mix in parts, filling less than half the blender container each time. If the mix seems too dry you may add a bit more milk. Divide the blended mix in two parts. In a baking dish previously coated with butter, pour one half of the mix, then top with the guiso de pollo (chicken stew) and finally cover with the rest of the Harina Pan mix. Bake for approximately an hour and 15 minutes, to make sure it’s cooked just stick a toothpick in the centre, it should come out clean.