Curried mealie meal tart

Recipe from: 9/17/1992 12:00:00 AM
Ingredients 17
Servings 8
Time

Ingredients

  • CURRIED MEALIE MEAL
  • 2
    Litres
    water
  • 300
    g
    mealie meal
  • 20
    ml
    salt
  • 10
    ml
    mild curry powder
  • 5
    ml
    turmeric
  • 410
    g
    sweetcorn kernels, drained
  • MUSHROOM SAUCE
  • 250
    g
    bacon
  • 1
    onion, sliced
  • 200
    g
    fresh button mushrooms, sliced
  • 4
    ripe tomatoes, skinned and finely chopped
  • 50
    ml
    margarine
  • 75
    ml
    cake flour
  • 375
    ml
    milk
  • 5
    ml
    mustard powder
  • salt and freshly ground black pepper to taste
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a large ovenproof dish with margarine. Blend 500 ml of the water with the mealie meal. Heat the remaining water, adding the salt, curry powder and turmeric. Slowly add the mealie meal mixture to the water once it comes to the boil and stir continuously. Reduce the heat and simmer for about 20 minutes or until the mealie meal is cooked. Add the sweetcorn and mix well. Prepare the sauce while the mealie meal is cooking. Fry the bacon until crisp and dice. Sauté the onion and mushrooms in the oil in the pan until soft. Add more oil if necessary. Add the tomatoes and simmer until a thick sauce is formed. In another saucepan, prepare a white sauce using the margarine, cake flour and milk. Season with mustard powder and salt and pepper to taste. Add the white sauce to the tomato mixture and mix well. Simmer for 5 minutes. Turn half the mealie meal mixture into the prepared oven dish while the porridge is still slack. Spoon half the mushroom sauce on top. Repeat the layers. Sprinkle the top layer with the combined Cheddar cheese and breadcrumbs. Bake for about 30 minutes or until the dish is heated through and the breadcrumbs have turned pale brown. Serves 8-10.
 

Read more on: starch  |  bake
 

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