South African Cooking
Pap Tert
Maize porridge
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500g maize meal (polenta can also be used )
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1 heaped tablespoon salt
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2 heaped tablespoons butter
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1 teaspoon dried sweet basil
Filling
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Sunflower oil and butter for frying
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2 packs bacon, diced
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3 tomatoes – peeled and chopped
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1 large onion, finely chopped
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1 pack mushrooms, chopped in slices
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4 cups grated Cheddar cheese
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Fresh basil, chopped
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2 tablespoons sugar
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Salt and pepper to taste
Instructions
Maize Porridge
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Pour 1.5 litre warm tap water into a big pot, add the salt, butter and sweet basil and mix.
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Add the maize meal and stir. (To avoid lumps, it’s always better to use warm tap water instead of boiling water).
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Put the stove plate on low, cover with a lid and cook for about an hour - stirring occasionally.
Filling
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Sauté the onion and bacon in sunflower oil and butter until the onions are translucent, add the mushrooms and then the tomato.
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Add the sugar, salt and pepper to the mixture.
Layering
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Cover a large oven dish with a non-stick spray.
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Spoon half the porridge in the dish - even out the surface with a big spoon.
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Spoon half the filling over the porridge - evening it out again.
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Sprinkle half the fresh chopped basil over, then half the grated cheese.
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Spoon the rest of the porridge over the filling (be careful not to mess up the filling - if the porridge is too thick to comfortably spoon over, mix a little water in the pot and stir until it’s fully incorporated.)
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Once again, spoon over the rest of the filling, and finish with the basil and cheese.
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You could grind a little black pepper over if you want. Put the dish in a 180°C oven for about 15-20 minutes - or until the cheese is melted.
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Let the dish stand for about 10 minutes before serving - just to let it set.
Notes
It’s very important that the pap’s consistency is right - you don’t want it runny - then it won’t set easily, but you don’t want it too thick either - then it’s hard to do the layers neatly. Enjoy!