PAP LAYERED WITH PEPPERS & MUSHROOMS

Ingredients

3 cups maize meal 6 cups water, at room temperature 2-3 pinches salt 50 g butter 40 g Parmesan, finely grated 1 medium onion, finely chopped 2 cloves garlic, crushed and roughly chopped 1 of each red, yellow and green peppers, diced 250g brown mushrooms, sliced 1/2 x 400g can chopped tomatoes sea salt and pepper to taste

Cooking Instructions

Pre-heat the oven to 180°c. To make the pap, heat the water in a large pot then whisk in the maize meal. Add the salt and allow to come to a simmer then turn down the heat and cover the pot. Allow to cook very gently for 10-15 minutes until all the water has been absorbed. Stir in the butter and cheese and set aside. In a large frying pan, saute the vegetables until soft and golden brown then pour in the chopped tomatoes. Season to taste. To assemble the “paptert”, place half of the cooked pap in the bottom of an oven-proof dish. Top with the vegetables then add the remaining pap. Top with the grated cheddar and place in the oven. Allow to bake for 10-15 minutes until the cheese has melted and the tart is golden brown. Remove from the oven and allow to stand for 5 minutes before serving.

1-2 cups cheddar, grated for the top

#paptert #pap