Cornmeal casserole is a traditional dish with its roots in the rural cuisine of several Latin American countries, especially in regions where corn has been a staple food since ancient times. This dish is prepared with cornmeal, a derivative of the ground grain, which when cooked acquires a creamy and comforting texture. In different countries, the casserole goes by various names, such as "corn polenta" in some areas of Colombia, or simply "corn casserole" in Ecuador and Peru. Although preparations may vary according to the region, the main ingredient remains cornmeal, which provides flavor and energy to the recipe.
This casserole combines the smoothness of the cornmeal with ingredients like cheese and butter, which enhance its flavor and texture, resulting in an ideal dish to accompany main meals or to enjoy as a nutritious and economical option. Its presence on Latin American tables reflects the importance of corn in the local culture and gastronomy, in addition to being an example of how simple ingredients can be transformed into traditional recipes full of flavor and cultural value.
