INGREDIENTS
PORRIDGE
2 litres water
125 g (¼ block) CLOVER Farmstyle butter
10 ml (2 tsp) salt
660 g (4 cups) maize meal
FILLING
enough CLOVER Farmstyle butter
1 onion, chopped
200 g (1 packet) bacon, diced
500 g (250 g x 2 packets) mushrooms, in slices
½ red pepper, depipped and cubed
410 g (1 can) creamed sweetcorn
250 ml (1 cup) CLOVER cheddar cheese, grated
2,5 ml (½ tsp) salt
pinch of black pepper
500 ml (2 cups) CLOVER fresh cream
extra CLOVER Farmstyle butter for greasing
250 ml (1 cup) CLOVER cheddar cheese, grated, for the topping
fresh thyme to sprinkle on top
Method
Preheat the oven to 180 °C.
PORRIDGE
Heat the water, butter and salt to boiling point in a deep saucepan or pot.
Stir the maize meal into the boiling water until it is well mixed.
Lower the temperature, and let it simmer for 15 minutes over low temperature until the pap is cooked.
Divide the pap between 2 springform pans with a diameter of 25cm, greased with butter.
FILLING
Heat some butter in a saucepan and fry the onions and the bacon for 5 minutes.
Add the mushrooms and fry until the mushrooms are tender.
Add the pepper and fry another 3 minutes.
Stir the sweetcorn, cheese, salt and pepper into the mushroom mixture.
Divide the filling between the two layers of pap.
Spoon half of the filling into the pap layer.
Spoon a third of the pap onto the filling again.
Spoon the remaining pap on top of the filling.
Even out.
Sprinkle the cheese over the tart.
Pour the cream evenly over the two tarts.
Bake for 30 minutes until the cheese is light golden brown on top.
Sprinkle the thyme leaves over the tart.
Let the tart cool down for 15 minutes before serving.
CLOVER INGREDIENTS USED IN THIS RECIPE
