Pap and Cheese Bake
Ingredients
1.2 litres water
5 ml salt
300 gram mealie (maize) meal
30-50 ml butter
200 gram cheddar cheese
2 tomatoes, sliced
1 ml black pepper
5 ml dried or 15 ml chopped fresh origanum
15 ml grated parmesan cheese
2 eggs, beaten
250 ml milk
3 ml salt or seasoning salt
5 ml salt
300 gram mealie (maize) meal
30-50 ml butter
200 gram cheddar cheese
2 tomatoes, sliced
1 ml black pepper
5 ml dried or 15 ml chopped fresh origanum
15 ml grated parmesan cheese
2 eggs, beaten
250 ml milk
3 ml salt or seasoning salt
Methods/steps
Bring the water and salt to the boil
Add the mealie meal mixing well
Cover with the lid and simmer for 20-30 minutes until done
Stir in the butter and half the cheese
Using a wooden spoon, press half the hot pap into a greased 20 cm X 20 cm ovenproof dish
Arrange half the tomato slices on top and season with pepper and origanum
Cover with the remaining pap and spread evenly
Sprinkle the remaining cheddar cheese and the parmesan over
Beat the eggs, milk and salt together and pour over the pap
Bake at 180?C for 80 minutes or until the egg mixture has set
Arrange the remaining tomato slices on top 20 minutes before baking time expires
Serve hot
Add the mealie meal mixing well
Cover with the lid and simmer for 20-30 minutes until done
Stir in the butter and half the cheese
Using a wooden spoon, press half the hot pap into a greased 20 cm X 20 cm ovenproof dish
Arrange half the tomato slices on top and season with pepper and origanum
Cover with the remaining pap and spread evenly
Sprinkle the remaining cheddar cheese and the parmesan over
Beat the eggs, milk and salt together and pour over the pap
Bake at 180?C for 80 minutes or until the egg mixture has set
Arrange the remaining tomato slices on top 20 minutes before baking time expires
Serve hot
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