It’s been a while since I have eaten something and been excited about it. I’ve been experiencing a phase where food is simply something to consume for its nutritional value and survival – a story for another time. However, over the August break, a good friend shared with me a “recipe” for what she called Plantain Soufflé, but it isn’t all that intimidating as making a traditional soufflé; it’s more like a “bake” think seasoned, cooked ingredients mixed together, baked in a dish. Well, this plantain bake, though simple in ingredients and execution, was outstanding. It was absolutely delicious. I ate it for pleasure.
I love plantains but I have a preference for green plantains. When I cook ripe plantains, it is mostly steamed in the skin (think boiled; I prefer steaming it in its skin, then peeling and cutting to eat). On occasion I’ll fry it, bringing out its natural caramel notes; sprinkled with fine sea salt, it is a delight on the tongue. I’m also familiar with the sweet and salt contrast and compliment that comes when ripe plantains are paired with savoury ingredients, but this baked dish of baked ripe plantains was different, perhaps it was the addition of cheese.
It is a wonderful side dish to make to shake up the usual offerings of baked Macaroni Pie, Sweet Potato Pie, Corn Pie/Custard or Potato Pie. Here are a couple of things to note before heading to the recipe.
Get ripe plantains, not turning plantains. The state of ripeness of the plantains is important, you do not want them overly ripe – all of the skin in black. You want plantains where the skin is a deeper yellow, a lightly speckled and the skin, with streaks of black here and there. The plantains should be firm but not hard.
Sauté the aromatics over low heat so as not to develop a colour and be generous in seasoning with salt because the salt combined with the savourienss of the cheese is what will bring balance to the dish.
Baked Ripe Plantains
INGREDIENTS
- 3 tablespoons oil
- 1 heaped cup finely minced onions
- 2 teaspoons finely minced fresh thyme
- ½ cup finely chopped flavour peppers or sweet peppers
- Finely minced hot peppers to taste
- Salt to taste
- 3 pounds ripe plantains
- 2 tablespoons butter (salted or unsalted)
- 3 cups grated sharp cheddar cheese
DIRECTIONS
1. Add oil to a frying pan and place over medium heat until hot. Add onions, thyme, peppers and salt to taste, toss well to mix, reduce heat to low and cook until softened and fragrant.
2. Preheat oven to 350 degrees F, butter or oil an 8-inch round or square oven proof dish and set aside.
3. Cook plantains until soft but not mushy. Mash plantains with butter while they are hot.
4. Add in softened aromatics along with oil drippings from the pan; mix well to with the plantains.
5. Mix in 2 cups of cheese into the mashed plantains. Transfer mixture to the greased dish and smooth evenly.
6. Sprinkle the remaining cup of cheese on top of plantains and bake in preheated oven for 35 – 40 minutes or until the cheese is melted and bubbly.
7. Remove from oven and let rest for 30 minutes before serving.
NOTE
I topped mine with sliced tomatoes because I had a couple of tomatoes lying around.
Enjoy!
Cynthia
