MIELIEPAP TART WITH SPINACH

Lockdown day#285 Sirloin, venison boerewors, mieliepap tert.

Put the following into a small saucepan and bring to boil. Simmer for 15 minutes:
1 tin tomato and onion relish
½ tin tomato puree
salt and sugar, to taste
Ekstra:
400 g fresh white mushrooms, wiped and quartered
400 g fresh baby spinach leaves
4 onions, sliced
200 g streaky bacon, cut into cubes

Fry the bacon in a wok or deep sided saucepan in a little oil until crispy. Remove with slotted spoon and keep the oil and fat in wok.

Next fry the onions until golden brown and caramelized. Remove with slotted spoon and add to the bacon.

Fry the mushrooms in the fat until golden brown all around and remove with slotted spoon. Add to the bacon and onions.

Lastly add the spinach to the fat and stir fry quickly until wilted. Remove and put into a strainer over a plate to collect any moisture. Press with the back of a spoon to remove excess liquid. Leave in the strainer until you need to assemble the tart.

Mieliepap:
1½ cups braaipap (coarsely milled mieliemeel)
4 cups boiling water
1 tablespoon salt
1 cup frozen corn kernels
Extra:
2 cups grated Cheddar cheese

Put the above ingredients in a suitable glass dish with lid and cook on 100% microwave power for 15 minutes, stirring after 5 minutes.
Spray an ovenproof dish with nonstick spray.
Stir the bacon, onions, mushrooms and 1 cup of the grated cheese through the mieliepap. Spoon into the ovenproof dish. Smooth the top and spoon the spinach over spreading to cover the pap. Spoon the tomato mix over and spread evenly. Sprinkle the rest of the cheese over and bake at 180°C until the cheese has melted.
Serve with braaivleis.

Photo and recipe: Elsabie Templeton