Preparation time 30 minutes
Cooking time 1 hour 15 minutes
• 1L water
• 5ml sea salt flakes
• 500ml maize meal
• 60ml soft butter
• 1 tin (400g) corn kernels, drained
• 1 tin (400g) braai relish or tomato and onion relish
• 200g button mushrooms, chopped and fried
• a handful wet biltong (optional)
• 200g bacon bits, fried
• about 350–500ml cream
• 250ml grated cheese
1. Bring the water and salt to the boil; whisk in the maize meal. Reduce the heat and simmer until the maize meal thickens. I like to keep on stirring so the maize meal doesn’t catch, but you can also steam it with the lid on for about 15 minutes and only stir occasionally. If you think the maize meal is too dry, add a little water. Once it’s nice and thick, stir the butter and the corn into the stiff maize meal, check the seasoning and remove from the heat.
2. Divide the maize meal into portions while still hot by scooping large spoonfuls onto a big chopping board or clean work surface. Allow to cool until manageable, then shape each portion into a neat pap ball and arrange snugly in a greased ovenproof casserole dish.
3. Preheat the oven to 180°C. Mix the braai relish with the mushrooms and spoon over the pap balls in an even layer. Then pour enough cream over to cover the pap balls; bake for 45 minutes.
4. Sprinkle the cheese over the tart and bake for another 15 minutes. You can also place the dish under the oven grill and melt the cheese until it bubbles.