Ingredients with Measurements:
- 2 cups of cornmeal
- 2 cups of milk
- 1 cup of grated cheese (preferably queso Paraguay or queso fresco)
- 1 large onion, chopped
- 4 eggs
- 1/2 cup of vegetable oil
- 1 tablespoon of baking powder
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- 9-inch round cake pan
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, combine the cornmeal, milk, and vegetable oil. Mix well.
3. Add the chopped onion, grated cheese, baking powder, salt, and pepper. Mix until well combined.
4. Beat the eggs in a separate bowl and then add them to the cornmeal mixture. Mix until well combined.
5. Pour the mixture into a greased 9-inch round cake pan.
6. Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
7. Let it cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories per serving: 280
Total fat: 18g
Saturated fat: 6g
Cholesterol: 105mg
Sodium: 290mg
Total carbohydrates: 21g
Dietary fiber: 2g
Sugar: 3g
Protein: 9g
Substitutions for ingredients:
- Cornmeal can be substituted with masa harina or polenta.
- Queso Paraguay or queso fresco can be substituted with any other type of cheese, such as cheddar or Monterey Jack.
Variations:
- Add chopped green or red bell peppers for added flavor and color.
- Substitute the onion with scallions or shallots for a milder flavor.
- Add chopped ham or bacon for a meatier version.
Tips and tricks:
- Make sure to grease the cake pan well to prevent sticking.
- Let the sopa paraguaya cool for a few minutes before slicing to prevent it from falling apart.
- Serve warm or at room temperature.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place a slice of sopa paraguaya on a microwave-safe plate and microwave for 30-60 seconds or until heated through.
Presentation ideas:
- Serve on a platter with a sprinkle of chopped parsley or cilantro for added color.
Garnishes:
- Chopped parsley or cilantro
- Sliced green onions
Pairings:
- Grilled meats, such as steak or chicken
- Roasted vegetables, such as carrots or zucchini
Suggested side dishes:
- Simple green salad
- Grilled corn on the cob
Troubleshooting advice:
- If the sopa paraguaya is too dry, add a little more milk or water to the mixture before baking.
- If the sopa paraguaya is too wet, add a little more cornmeal to the mixture before baking.
Food safety advice:
- Make sure to cook the sopa paraguaya thoroughly to prevent foodborne illness.
Food history:
- Sopa paraguaya is a traditional Paraguayan dish that originated in the 19th century.
Flavor profiles:
- Savory, cheesy, and slightly sweet.
Serving suggestions:
- Serve as a side dish or as a main course with a salad.
Related Categories
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Region: Paraguayan
Taste: Savory, Cheesy, Oniony, Salty, Comforting