Brazilian Tamale Casserole (or Pamonha de Forno Goiana) is a modern, savory version of the traditional, corn husk-wrapped Brazilian tamale or pamonha, filled with cheese and sausage. It is naturally gluten-free and is as delicious as the traditional dish, but much quicker and easier to prepare. Pure comfort on a plate!!
In a blender, blend together the corn, milk, eggs, bouillon powder, salt, and pepper until obtaining a homogeneous, creamy mixture.
Grease the bottom and sides of a 12 x 7-inch ovenproof dish ( 30.5 x 18 cm) and pour in half of the blended mixture. Distribute the cooked sausage slices and 1 cup of the shredded cheese over the mixture.
Pour over this the remaining blended mixture, reserving the remaining 1-1/2 cups of shredded cheese for later.
Bake in bain-marie for about 40-45 minutes or until center is firm yet jiggly. Remove from oven and top casserole with the reserved cheese.
Increase oven temperature to 350º F (about 180º C) and bake casserole (no more bain-marie but dry-air heat oven) for about 5 minutes -- just enough for the cheese melt. Let cool down a bit and serve warm!
Note: If you are a fan of heat, you are welcome to add 1/2 to 1 chopped jalapeño to the casserole when you fill with the sausage and cheese. You can also add chopped fresh herbs to the topping right before serving (I topped mine with fresh thyme). Both jalapeño and herbs are not customary ingredients in traditional Pamonha.