– Nicole Croome
“I’ve liked to cook from when I was little and would watch my mom when she was in the kitchen,” Nicole says. “My sister and I would page through cookbooks and make notes of recipes we wanted to try one day. When I worked in America, this tart was a winner among my friends of various nationalities.” It works well served with braaied meat and a salad.
SERVES 6-8 Preparation time: 20 min Cooking time: 15-20 min
olive oil or butter for frying 1 onion, chopped 5 ml (1 t) fresh, chopped garlic 1 green pepper, diced 230 g mushrooms, finely chopped 250 g lean bacon, chopped 6 ripe tomatoes, grated 1 can (65 g) tomato paste 1 beef stock cube handful of chopped fresh basil and
Italian parsley salt and pepper
500 ml (2 c) stiff mealie meal porridge 1 can (410 g) whole kernel corn, drained 1 round feta cheese, crumbled small knob of butter
grated Parmesan cheese and Parmesan
cheese shavings fresh herbs to garnish
Preheat the oven to 200 °C and grease an ovenproof dish or 6-8 small, loose-bottom baking tins.
1 Tomato sauce Heat a little olive oil or butter and stir-fry the onion, garlic, green pepper and mushrooms until soft. Add the bacon and fry until done. Add the grated tomatoes, tomato paste and stock cube. Season with the herbs, salt and pepper and add a little water if necessary. Simmer until a fragrant sauce forms, about 10 minutes.
2 Pap Mix the porridge with the corn and feta cheese and add the butter.
3 To assemble Spoon a thin layer of tomato sauce onto the bottom of the ovenproof dish or baking tins. Press a layer of pap on top. Repeat the layers then top with grated Parmesan cheese. Heat in the oven until the cheese melts. Sprinkle over the Parmesan cheese shavings and herbs.
I’m bowled over by how delicious this pap tart is. It’s been reinvented with the use of fresh ingredients and herbs and is a tasty and healthy dish.