|1 cup||maize meal — or polenta|
|1 3/4 cup||milk — or coconut milk|
|4||eggs — seperated|
|1/4 tsp||freshly ground black pepper|
|2 cup||frozen sweetcorn|
|2||fresh rosemary — chopped|
|1 1/2 cup||cheddar cheese — grated|
Grease a 20 x 20 cm oven dish or a number 2 potjie. Preheat the oven to 180º C or prepare your coals like you would for baking bread.
Mix the maize meal and milk in a saucepan until it forms a smooth mixture. Heat slowly while you stir for 5 – 10 minutes until it’s thick and steaming. Remove the pan from the heat.
Combine the egg yolks with the sugar, salt and pepper. Stir this through the pap along with the bread flour and oil. Add the mielies, rosemary and half the cheese.
Beat the egg whites in a separate bowl until stiff. Fold into the batter. Spoon the batter into the greased dish and sprinkle over the rest of the cheese.
Clear a circle in the coals and put the potjie on a braai triangle in the middle. Put some coals on the lid or put the open dish in the oven. The bake will be ready after 35 minutes – it should be golden brown and slightly puffy.
You can also stir through a small handful of fried bacon pieces or mushrooms before you bake it.
Recipe reprinted with permission of Go! Magazine
Text: Aletta Lintveld
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