Boere Pap (corn slices from tin)

Name: Boere Pap (corn slices from tin)
Yield: 1
Ingredients: 2 Eggs (size M); 300 g Cornmeal; 1 Onion; 1 TABLESPOON + 90 g butter; 1 can(s) (425 ml) Vegetable corn; 7-10 Tbsp Salt; 100 g Cheddar cheese; 250 g Mushrooms; 100 g streaky smoked bacon; 1 TABLESPOON Sunflower oil; 7-10 Tbsp Pepper; 1 small pot of coriander; 7-10 Tbsp Grease

AUTHOR
Antoine Long

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

2 Eggs (size M)
300 g Cornmeal
1 Onion
1 TABLESPOON + 90 g butter
1 can(s) (425 ml) Vegetable corn
7-10 Tbsp Salt
100 g Cheddar cheese
250 g Mushrooms
100 g streaky smoked bacon
1 TABLESPOON Sunflower oil
7-10 Tbsp Pepper
1 small pot of coriander
7-10 Tbsp Grease

Directions

1
Boil the eggs in boiling water for about 10 minutes until hard, rinse, peel and dice them. Boil up corn flour with 500 ml water and boil for about 10 minutes.
2
Peel and finely dice the onion. Heat 1 tbsp. butter and stir-fry the onion until transparent. Drain ##corn## in a sieve.
3
Mix maize porridge, diced onion, ##eggs##, corn grains and 90 g butter. Season with salt. Spread the dough on 1/2 greased baking tray and smooth it down. Grate cheese and sprinkle the corn porridge evenly.
4
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes. In the meantime, clean and slice the mushrooms. Cut bacon into strips. Heat oil and fry bacon while turning for approx. 5 minutes.
5
After about 3 minutes add mushrooms and season with salt and pepper.
6
##Coriander## wash, shake dry. Pluck the leaves from the stems and chop them, except for something to garnish. Cut corn cake into rhombs. Arrange and sprinkle with mushroom bacon and coriander.
7
Garnish with coriander.