Name: Mince with polenta
Yield: 4 servings
Cuisine: Bake
Ingredients: 170.00 g maize meal; 600.00 ml milk; 1.00 ml nutmeg ground; 70.00 g cheddar cheese grated; 25.00 ml butter; 1.00 eggs extra-large, beaten; 4.00 tomatoes peeled, sliced; salt; freshly ground black pepper; dried thyme pinch; 25.00 ml butter melted; 15.00 ml parmesan cheese

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Ingredients (12)

170.00 g	maize meal
600.00 ml	milk
1.00 ml	nutmeg — ground
70.00 g	cheddar cheese — grated
25.00 ml	butter
1.00	eggs — extra-large, beaten

quantity basic mince mixture

4.00	tomatoes — peeled, sliced
	salt
	freshly ground black pepper
	dried thyme — pinch
25.00 ml	butter — melted
15.00 ml	parmesan cheese

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Method:

Preheat the oven to 200 ºC (400 ºF). Prepare the topping at least 2 hours in advance. Blend the mealie meal with a little of the milk. Pour the remaining milk into a large saucepan and add the nutmeg and blended mealie meal. Bring to the boil and simmer for 3-4 minutes or until the mealie meal is cooked. Stir continuously. Remove from the heat and beat in the cheese, butter and egg. Heat for one minute. Line a 33 x 23 cm baking sheet with clingwrap. Spoon the mixture onto the baking sheet and spread evenly. Cool completely and chill until the mixture has set. Cut into squares. Transfer the minced meat mixture to an ovenproof dish. Spread evenly and arrange the mealie meal squares and tomato slices on top. Season lightly with salt, pepper and thyme. Brush with the melted butter and sprinkle the Parmesan cheese on top. Bake for about 15 minutes or until golden brown.
Serves 4.