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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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I first ate this dish at a Brazilian restaurant and tried to recreate it at home. It turned out very cheesy and has a wonderful flavor. Ingredients:
1 tablespoon butter |
2 teaspoons minced garlic |
2 cups cream |
1 3/4 cups grated parmesan cheese |
1 yellow onion, minced |
1 tablespoon olive oil |
1 cup sliced fresh mushrooms |
1 (7 ounce) can hearts of palm, rinsed, drained, and cut into 1/2-inch pieces |
1 (15.25 ounce) can mexican-style corn, drained |
1 cup arugula |
1 (15 ounce) can green beans, drained |
salt to taste |
3/4 cup grated parmesan cheese |
Directions:
1. Preheat oven to 400 degrees F (200 degrees C).
2. Combine the butter and garlic in a saucepan over medium heat; heat together until the butter melts completely. Add the cream into the butter mixture and simmer 3 to 5 minutes, stirring constantly. Melt 1 3/4 cup Parmesan cheese into the cream mixture. Stir in the onion and remove from heat.
3. Heat the olive oil in a large skillet over medium heat; cook the mushrooms in the oil until they begin to brown. Stir in the hearts of palm, Mexican-style corn, arugula, and green beans; add to the cream mixture; season with salt; transfer to a large baking dish; top with 3/4 cup Parmesan cheese.
4. Bake on top rack in the preheated oven until the cheese has browned, 40 to 50 minutes.
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