Paptert
A tasty spin on the tradition South African Paptert an dyes, I believe this one surpasses the original!
Print
Pin
Rate
Servings: 8
Ingredients
- 1-2 tbsp olive oil
- 2 garlic cloves finely diced
- 200 g diced bacon sautéed
- 250 g button mushrooms sliced and sautéed
- 1 large white onion diced and sautéed
- 320 g raw maize meal/corn meal/grits
- 2 x 420g can cream style sweetcorn
- 500 ml cream
- 450 g white cheddar cheese grated and separated
- 1 cup water or more see notes*
- Good pinch of salt
- 1 tsp baking powder
Instructions
- Preheat the oven to 180℃/356℉.
- Add the oil, garlic, bacon, mushrooms and onion to a large frying pan and sauté on medium high heat for about 15-20mins or until fully cooked and golden brown in colour. Set aside. Note: do not darken or charr this mixture too much as this will change the colour of your final product.
- To a large mixing bowl add the raw maize meal, canned cream styled sweetcorn, cream, 150g grated cheese, the onion-bacon-mushroom mixture, 1 cup water, salt and baking powder. Mix until well combined
- Pour the mixture into a large heatproof dish. Top with the remaining 300g grated cheese 300g and bake for 1 hour and 15mins at 180 degrees celsius.
- Remove from the oven once it’s beautifully golden brown in color and deeeevour!
Video
Notes
Notes:
1. Feel free to add fresh chili, chili flakes and/or freshly ground pepper prior to baking.
2. I add 1 cup of water to the mixture to additional moisture but feel free to add an additional 1/2 cup or more depending on your personal preference.
3. You could add more or less cheese on top prior to baking but I do enjoy that extra cheesy top.
4. Grits would work well - if you grind/blend the grits to a slightly finer texture I think it’ll work even better.
1. Feel free to add fresh chili, chili flakes and/or freshly ground pepper prior to baking.
2. I add 1 cup of water to the mixture to additional moisture but feel free to add an additional 1/2 cup or more depending on your personal preference.
3. You could add more or less cheese on top prior to baking but I do enjoy that extra cheesy top.
4. Grits would work well - if you grind/blend the grits to a slightly finer texture I think it’ll work even better.