Pap Tart

Ingredients:

500 g maize meal

1 Tbs salt

2 Tbs butter

1 tsp dried sweet basil

Filling:

sunflower oil and butter for frying

2 packets bacon- diced

3 tomatoes– peeled and chopped

1 large onion- finely chopped

1 punnet mushrooms- chopped in slices

4 cup grated cheddar cheese

fresh basil, chopped

2 Tbs sugar

salt and pepper to taste

Method:

Porridge:

Pour 1.5 litre warm tap water into a big pot, add the salt,

butter and sweet basil and mix.

Add the maize meal and stir. (To avoid lumps, it’s always

better to use warm tap water instead of boiling water).

Put the stove plate on low, cover with a lid and cook for

about an hour – stirring occasionally.

Filling:

Sauté the onion and bacon in sunflower oil and butter until

the onions are translucent, add the mushrooms and then the

tomato. Add the sugar, salt and pepper to the mixture.

Layering:

Cover a large oven dish with a non-stick spray. Spoon half

the porridge in the dish – even out the surface with a big

spoon.

Spoon half the filling over the porridge – evening it out

again.

Sprinkle half the fresh chopped basil over, then half the

grated cheese.

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.)

Once again, spoon over the rest of the filling, and finish with

the basil and cheese.

U 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.

Let the dish stand for about 10 minutes before serving – just

to let it set.

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