One moist savory Paraguayan cornmeal bake with softened onion and cheese, served as a small bread-side portion.
2.5 tbspMilk
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25 gChicken eggs
20 gMozzarella cheese
5 gParmesan cheese
35 gOnion
35 gCornmeal
1 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Heat the oven to 180°C. Coat a small ovenproof square dish about 9 cm across with 1 ml oil. Chop the onion finely and soften it in a small pan with the remaining 4 ml oil, salt and pepper over medium-low heat for 8-10 minutes, without browning. Scrape all the onion and oil into a bowl; mix in the milk and let cool for 5 minutes.
Whisk the measured beaten egg until foamy. Stir all the fine cornmeal into the cooled onion and milk. Fold in the egg and both grated cheeses. Rest for 10 minutes to hydrate the cornmeal. Spread the loose mixture in the prepared dish, about 2 cm deep; do not add extra cornmeal.
Bake at 180°C for 25-30 minutes, until golden at the edges and firmly set in the center, with no wet batter on a skewer. Cool for 10 minutes. Loosen and lift out the whole small square; serve it warm as one bread-side portion. No soup, meat or other accompaniments are included.