Name: Mince with mealie meal topping
Yield: 4 servings
Cuisine: Accompaniment
Ingredients: 200.00 g semolina; 300.00 ml milk; salt pinch; 1.00 eggs extra-large, whisked; beef mince; 65.00 ml wine red; 410.00 g tomato purée; 15.00 ml paprika; 30.00 ml fresh parsley finely chopped; 10.00 ml sugar; oil

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Ingredients (11)

TOPPING

200.00 g	semolina
300.00 ml	milk
	salt — pinch
1.00	eggs — extra-large, whisked
	beef mince

quantity basic mince mixture (see tips)

65.00 ml	wine — red
410.00 g	tomato purée
15.00 ml	paprika
30.00 ml	fresh parsley — finely chopped
10.00 ml	sugar
	oil

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Method:

Preheat the oven to 200 ºC (400 ºF). Spray an ovenproof dish and baking sheet with non-stick spray.
Mix the semolina with a little of the milk. Bring the remaining milk and salt to the boil. Add the semolina mixture. Simmer until the mixture thickens and is cooked through. Remove from the heat, cool slightly and add the egg.
Spread a 1 cm thick layer in the prepared baking sheet, chill for about 1 hour or until stiff. Cut out circles, 5 cm in diameter, and set aside.
Place all the ingredients for the mince in a saucepan and simmer for about 15 minutes.
Spoon into the prepared oven dish and arrange the mealie meal circles on top. Brush with oil. (The mixture may be prepared up to this stage and frozen.)
Cover with aluminium foil and bake for 45 minutes. Remove the foil and bake for another 15 minutes.