Recipe by Abigail Shidute
Ingredients
- 500ml maize meal
- 1 tin corn kernels
- 1 tablespoon butter
- 400g mushrooms, cut into thin layers and cooked
- 150g grated mozzarella or cheddar cheese
- 250g streaky bacon, chopped into bite-size pieces and fried until crispy
- handful of chopped fresh parsley
- salt & pepper
Method
- Heat the oven to 180°C.
- Line a 5cm deep baking sheet tin with baking paper.
- Prepare the porridge according to the packet instructions, add butter and corn kernels. Combine the sweet corn into the pap.
- Press pap into the bottom of the prepared baking sheet.
- Scatter the bacon and mushroom pieces on top of the pap, season with salt and pepper.
- Scatter the cheese over the pap and bake for 5-10 minutes, or until the cheese has melted.
- Sprinkle fresh parsley over the cheese.
