African Style Mealie Tart
This South African style dish uses coarse corn meal in a delicious, savory pie."Outstanding! What wonderful flavor from such a simple recipe! I think that the recipe has tremendous potential for seasonal variations, but my policy is to stick fairly closely to the original recipe on the first attempt, which I did, and with great results. It was wonderful hot from the oven, and even better when reheated the next day." - neurotrofinz
Yield: 8 Ready in 1 hours, 30 minutes
68 people trying soon
Verified by stevemur
|-- Filling --|
|8 ouncesGround pork; - bulk, 10-15% fat.|
|8 ouncesPork sausage; - bulk, medium spiced|
|1/2 cupOnion; - chopped|
|1 cupCabbage; - shredded fine|
|2 clovesGarlic; - fine diced|
|12 ouncesRo-Tel Tomatoes; - Medium w/ chiles|
|1/4 teaspoonKosher Salt; - to taste|
|1/4 teaspoonRed Pepper; - to taste|
|-- Mealie Paap --|
|1 1/2 cupsPolenta; cubed|
|1 cupWhole corn; - frozen or canned|
|1/2 teaspoonKosher salt|
|-- Topping --|
|1 cupSharp Cheddar Cheese; - shredded|
African Style Mealie Tart Preparation
In a large frying pan (or Dutch oven) brown the pork and sausage until thoroughly cooked. While cooking finely crumble them and blend the two meats together. Drain all fat and liquid from the meat and set aside.
Gently saute the onions and cabbage until they are both soft. Add the garlic and cook for 1-2 minutes. The add the canned tomatoes , blend the mixture and add the meat back in. Other vegetables such as French cut green beans may also be added at this point if you desire. Allow the mixture to simmer and adjust the flavor w/ salt & black (or red) pepper if needed. It should be moderately spicy. Allow this to cook down a bit to thicken the sauce.
While the filling is simmering, start the Mealie Paap. Add the polenta, water, and salt to a heavy pan or double boiler and allow it to come to a very low boil. Stir this frequently and have a bit of extra water available as it will suddenly thicken. Add water and keep stirring until the mixture is creamy and fairly thick. Now add in the whole kernel corn, stir and adjust the consistancy to a thick, but still spreadable, consistancy.
Pre-heat oven to 350 Oil or spray a 9 inch pie pan or 8X8 pan.
Spread a (about 1/2 inch) layer of the polenta on the bottom, followed by a layer of filling. Add the next layer of polenta and another layer of filling. A third layer may be possible depending on volumes. End with a layer of the filling on top and cover that with the grated cheese.
Bake this for 40 - 60 minutes until everything is "firm" and the cheese has browned lightly.
Serve with a green salad and vegetables.
Each (1/8 of tart or 250g) serving contains an estimated:
Cals: 375, FatCals: 203, TotFat: 23g
SatFat: 9g, PolyFat: 2g, MonoFat: 9g
Chol: 54mg, Na: 540mg, K: 320mg
TotalCarbs: 28g, Fiber: 3g, Sugars: 1g
NetCarbs: 25g, Protein: 15g
Adapted from recipe by Katie Brimelow from Johannesberg, South Africa
Corn, known as "Mealie" is a staple in the South African diet. This version is often fixed for special occasions and holidays. I adapted ingredients based on American tastes and availability.
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