serves 8 – 10

  • 1 litre water
  • 10 ml salt
  • 625 ml mielie-meal
  • 30 ml butter
  • 250 ml grated pecorino cheese

Bring water and salt to the boil. Mix the mielie-meal with some water to form a smooth paste. Add paste to the salted water and stir to prevent clumping. Turn the heat down and cover the pot. Let the pap stand for about 10 minutes. Stir the butter and cheese through. Filling

  • 15 ml butter
  • 250 g streaky bacon, diced
  • 250 g mushrooms, sliced
  • 1 onion, finely chopped
  • 1 can (410 g) sweet corn kernels, drained
  • 2 cans (400 g each) chopped tomatoes
  • salt and freshly ground black pepper to taste
  • 250 ml cream
  •  250 g cheddar, grated
  • about 10 fresh basil leaves, torn

Preheat oven to 180 °C. Melt butter in a pan and sauté bacon, mushrooms and onion together. Grease an oven dish of about 30 x 20 cm with a little butter. Put half the pap at the bottom of the dish, then spoon the bacon mixture on top. Spread the sweet corn kernels and one can of tomatoes on top. Season with salt and black pepper. Cover with the rest of the pap. The last can of tomatoes goes on top, followed by cream and cheddar. Bake for 30 – 40 minutes. Garnish with fresh basil and serve warm, with braaivleis.