African Style Mealie Tart

African Style Mealie Tart

Ready in 1 hour

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

Top-ranked recipe named "African Style Mealie Tart"

4.7 avg, 4 review(s) 100% would make again

Ingredients

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-- Filling --
8 ounces Ground pork; - bulk, 10-15% fat.
8 ounces Pork sausage; - bulk, medium spiced
1/2 cup Onion; - chopped
1 cup Cabbage; - shredded fine
2 cloves Garlic; - fine diced
12 ounces Ro-Tel Tomatoes; - Medium w/ chiles
1/4 teaspoon Kosher Salt; - to taste
1/4 teaspoon Red Pepper; - to taste
-- Mealie Paap --
1 1/2 cups Polenta; cubed
1 cup Whole corn; - frozen or canned
3 cups Water
1/2 teaspoon Kosher salt
-- Topping --
1 cup Sharp Cheddar Cheese; - shredded

Original recipe makes 8

Servings  

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

http://www.bigoven.com/~cleverkt

Notes

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.

Credits

Added on Award Medal
Verified by stevemur

photo by promfh promfh

photo by promfh promfh

Calories Per Serving: 333 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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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 3 years ago
Oh my goodness this is so good. I used ground turkey and turkey sausage with a can of asparagus. I used soul seasoning instead of salt. It was great, tried it out at a function (my guinea pigs) and they loved it with a side salad. One of my top 10!
TeresaButlerThomas 3 years ago
Very nice changes. Thanks for helping me out there. If you can believe it, until recently, I couldn't figure out that baking soda was bicarbonate of soda here - there really is something to say about 'localising' each recipe so its understood beter!
cleverkt 8 years ago
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. [I posted this recipe.]
promfh 8 years ago
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