INGREDIENTS
3 cups coarse maize meal
4 ½ cups boiling water
1 tin whole kernel corn (410g)
1 tin chopped tomato and onion mix
50g brown onion soup
1/3 cup fruit chutney
1 ½ cups grated Clover cheddar cheese
Salt and pepper
Method
Place the maize meal and water into a pot, add the salt and bring to a medium heat.
Allow the maize to cook for ±1 hour, until cooked through.
Add the corn and stir to combine.
Set the maize aside and allow to cool.
Add the tin chopped tomato, soup powder, fruit chutney and 1 ½ cups of water to a pan, bring to a medium-high heat and stir to combine.
Allow the mixture to cook for 10 – 12 minutes until thickened. Season well and set aside.
Preheat the oven to 180°C.
Roll the cooked maize into golf sized balls and arrange them in an oven-proof dish, pour the sauce over the maize balls and top with grated cheese.
Place into the oven for 25 – 30 minutes until the cheese has gone golden brown.
Serve these maize balls with some grilled lamb chops or braaied meat/vegetables of your choice.