PAP AND WORS MAIZE CAKE
- 3 cups White Star super maize meal
- 1 teaspoon salt
- 1 tablespoon butter
- 2½ cups grated cheddar cheese
- 2 onions, sliced
- 800 g boerewors
- 1 tin (450 g) boerie relish – sweet tomato with garlic
Preheat the oven to 180°C and grease a round, 25 cm diameter springform cake tin with a 5 cm high rim.
Prepare a stiff maize meal by combining the White Star Super Maize Meal with 6 cups of water in a large pot. Add the salt and bring to the boil while stirring.
Reduce the heat to a light simmer, cover with a lid and allow to cook for about 25-30 minutes. Stir every 5 minutes and add a dash of water if too dry.
Remove the cooked maize from the heat and stir through the butter and 1½ cups of cheese until melted and well combined. Press ¾ of the maize into the greased cake tin and up the sides. There should be a ± 2 cm pap lining over the base and the sides of the tin.
Coil the sausage into a round and pierce it at right angles with 2 skewers to hold the shape in place.
Chefs Tip: This makes the boerewors easy to flip when frying!
Heat a large oiled frying pan over low heat. Add the boerewors coil and cook for 5-7 minutes on each side, or until well browned. Remove the skewers from the boerewors coil and set aside to cool.
Saute the onions in the same pan as the sausage until softened and caramelised. Allow to cool.
Lay the caramelised onions in an even layer over the maize in the tin. Carefully lay the sausage coil over the onions. Pour the tin of boerie relish- sweet tomato with garlic over the top of the sausage and spread to form a layer.
Spoon the remaining maize over the tomato sauce layer and press firmly until smooth. Sprinkle with the remaining cup of cheese.
Bake the maize cake for 25-30 minutes, or until golden on top and firmly set.
Transfer the maize cake to a cooling rack and allow it to stand for 10 minutes before removing it from the cake tin and onto a serving board. Slice into generous portions.
Serve with boerie relish and garnish with chopped parsley and ENJOY!
Recipe and photo: Meisie van der Colff
