Update my dinner status, I'm making this tonight.
7 chefs marked this as Favorite
Servings: 6 Servings
Total Time (median): 1 : 35 Active Time: 0 : 35
US/Metric: [convert to metric]
Ingredients
- 25 mililiters Olive oil
- 250 grams Rindless shoulder bacon chopped
- 3 large Onions chopped
- 2 cloves Garlic crushed
- 250 grams Mushrooms sliced
- 100 mililiters Dry white wine
- 5 mililiters Dried herbs (basil or origanum) or 15 ml fresh herbs
- 2 cans Tomatoes (425g cans) chopped
- 750 mililiters Corn meal (Mealie meal)
- 1 can Sweet corn (410g can)
- 300 mililiters Cheddar grated
- 250 grams Bacon (streaky)
- 1750 mililiters Water
- 15 mililiters Salt
Preparation
Preparation time: 40 minutes
Cooking time: approximately 1 hour 40 minutes
Oven temperature: 180C (350F, Gas mark 4)
1. Heat the oil in a pot or saucepan and fry the chopped bacon over a medium heat. Remove from the pan. Add the onions and garlic and fry until golden. Add the mushrooms and cook for a minute. Return the bacon and increase the heat.
2. Add the wine and dried herbs (if you are using fresh herbs, only add them once the sauce is cooked.) Bring to a boil and simmer for about 5 minutes. Add the tomatoes and cook over high heat until the sauce thickens. Keep stirring to prevent it from burning. Remove from the heat and set aside.
3. For the pap: Pour 1750ml (8 cups) of water into another pot and stir in the corn meal and 15 ml (1 Tbsp) salt. Cook over a low heat for 8-10 minutes, then add the sweet corn and remove from the heat.
4. Oil an ovenproof dish. Spoon a 3 cm (just over an inch) layer of pap onto the base and cover with a layer of sauce. Continue in this way ending with a layer of sauce. Cover with cheese and top with twists of streaky bacon in a criss-cross pattern.
5. Bake in a preheated oven for between 40 minutes and an hour.
