Porridge tart
From liezel 16 years ago
- 120 minutes to make
- Serves 8
In South Africa we serve this as a side dish with "braaivleis" or in English, when we barbeque. This is very nice served at the breakfast table aswell.
Ingredients
- Stiff Porridge (the basis): shopping list
- 750 ml water shopping list
- 5 ml salt shopping list
- 15 ml butter or margarine shopping list
- 500 ml mealiemeal shopping list
- Filling: shopping list
- 3 onions, chopped shopping list
- 25 ml butter or margarine shopping list
- 25 ml oil shopping list
- 1 can of whole tomatoes, chopped (410 g) shopping list
- 5 ml salt shopping list
- 5 ml aromat or simular spices shopping list
- 250 bacon, chopped shopping list
- 1 can pitted corn (not sweet corn) shopping list
- 500 ml grated cheese shopping list
- 250 ml mushrooms, chopped shopping list
- 250 ml milk shopping list
- 250 ml cream shopping list
How to make it
- Porridge:
- Boil the water, salt and butter.
- Slowly pour in the mealiemeal, don't mix.
- Put a lid on and reduce heat.
- Leave 15 minutes.
- Stirr as if you were cutting something to mix everything together.
- Close the lid.
- Leave for about an hour.
- Filling:
- Sotee the onion in the oil.
- Stirr in the tomatoes, salt , mushrooms and aromat.
- Leave for about 5 minutes.
- Fry bacon untill crispy.
- Stirr the corn into the porridge.
- Spoon some of the porridge in a square deep dish. (5 cm thick)
- Put half of the tomato mix, the bacon and the cheese on top.
- Layer with porridge, the tomato mix, bacon and end with cheese.
- Mix the milk and cream together.
- Pour over.
- Bake for an hour at 160 degrees.
- Serve hot.
tinadc
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