Name: Mushroom and corn tart
Yield: 1 serving
Cuisine: Accompaniment
Ingredients: 250.00 ml water; 1.00 ml salt; 225.00 ml maize meal; oil for frying; 15.00 ml butter; 1.00 onion red or white, sliced into rings; 50.00 g button mushrooms sliced; 15.00 ml almonds flaked, toasted; 80.00 ml cream thick; 80.00 ml milk; 1.00 eggs; 30.00 ml parmesan cheese grated; sea salt and freshly ground black pepper; 15.00 ml fresh rosemary sprigs

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Ingredients (14)

MEALIE MEAL TRIANGLES

250.00 ml	water
1.00 ml	salt
225.00 ml	maize meal
	oil — for frying

OTHER

15.00 ml	butter
1.00	onion — red or white, sliced into rings
50.00 g	button mushrooms — sliced
15.00 ml	almonds — flaked, toasted
80.00 ml	cream — thick
80.00 ml	milk
1.00	eggs
30.00 ml	parmesan cheese — grated
	sea salt and freshly ground black pepper
15.00 ml	fresh rosemary — sprigs

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Method:

Preheat the oven to 190 ºC (375 ºF) . Spray a 15 cm square ovenproof dish with nonstick spray. Bring the water and salt to the boil and stir in the mealie meal (it will form a stiff mass). Reduce the heat and cook for 15 minutes over low heat until done. Turn the mealie meal mixture out on to a baking sheet and flatten until about 1,5 cm thick. Cool and cut into small uniform triangles. Heat a little oil and fry the triangles on both sides until golden brown and crisp. Drain and set aside.
Heat the butter and sauté the onion and mushrooms until tender. Add the almonds and stir-fry until they just begin to change colour. Remove from the heat. Whisk the cream, milk, egg and Parmesan cheese together. Season with salt and pepper. Spoon layers of the mushroom mixture into the dish, alternating with the mealie meal triangles. Sprinkle each layer with rosemary. Carefully pour over the milk mixture and bake for 30 minutes or until set. Grill until the top begins to brown. Serve with a mixed green salad and fresh bread. Serves 1-2.