Ripe plantain pie

I first had this dish when someone brought it to my party 10 years ago-it was such a hit that several people, including myself, asked for the recipe. I usually make it for entertaining, and it’s always a hit with my Caribbean friends-–all who love ripe plantain. It’s a tasty side dish with meat or a vegetarian main course.

3-4 lbs ripe plantains
2 tbsp olive oil
11/2 cups milk
1 heaped tbl flour
1tbl butter
2 bay leaves
11/2 cups grated cheddar cheese
¼ cup grated parmesan or pecorino romano
½ teaspoon freshly grated black pepper
½ teaspoon freshly grated nutmeg ( Grenada’s nutmegs are the best)

Peel plantains and slice cross wise .Place on baking sheet(s) and pour olive oil over, rubbing with fingers to coat. Place plantains on sheet(s) in an oven and bake/broil for 15-20 minutes.


Meanwhile, make sauce: stir flour into the milk, dissolving any lumps. Melt butter into a saucepan or deep cast iron pot, and stir in milk/flour mixture in a slow stream. Stir constantly about 3 minutes. Add bay leaves and stir a further 2 minutes. Add 1 cup cheddar cheese and the parmesan, and stir slowly until the cheeses melt and the mixture coats the back of the spoon ( 5 minutes). Turn off heat and add nutmeg and black pepper, and pinch of salt if desired. Remove bay leaves.



Now assemble: place a layer of the baked plantain on the bottom a medium baking dish,
( use a slotted spoon as the slices will be hot). Spread on third of the sauce, then 1/3 of the cheese, repeat to make two more layers, ending with sauce and cheese. Bake uncovered about30 minutes until top is brown. Allow to set at least 15 minutes before cutting.