Snip 13
Master Chef
I've been thinking long and hard about what my signature dish is and I believe this would be it. We have a traditional Afrikaans dish in SA and this is my version. Very different from the original. I made it for my first husband when we got married the first night we spent together in our home. It's the one side dish that everyone asks me to bring to a braai (BBQ) and family and friends all eat it with their hands otherwise they're not allowed to have any. That's my rule 
Both of my children ate this as their first grown up meal and still ask for eat when they want comfort food.
Odette's Pap Tert (White polenta bake)
White polenta (We use pap in SA but white polenta is the same thing)
1 punnet of portabello mushrooms halved and sliced.
1 large onion thinly sliced
1 cup of cream
1 pound of streaky bacon chopped and fried till crisp.
Aromat seasoning and ground black pepper to taste
Salt
1 tsp of paprika
1 cup of grated mozzarella
1 cup of grated gouda cheese
You'll need one lasagna dish, I use a 30cm x 30cm dish, 6cm deep.
On a medium heat fry the onions in butter till translucent, add mushrooms and paprika. Season with Aromat and Black pepper to taste. Fry till mushrooms are fully cooked and set aside till needed.
Cook enough polenta to just about fill your lasagna dish, salt and add butter to taste. (The polenta should be the consistancy of mashed potato.)
Butter your lasagna dish and spoon half of the cooked polenta into the dish flattening as you go. Spread half of the onion and mushrooms evenly over top and sprinkle with half the crispy bacon and half of both cheeses. Pour half the cream over and spoon remaining polenta on top of this evenly. Add the rest of the onion and mushroom mix, bacon and cream as before, top with remaining cheese. Dust lightly with a bit more paprika.
Bake at 350F for 30 mins or until cheese is golden and melted.
Serve alongside BBQ'd meats or protein of choice.
I wouldn't make this while on a diet
It's very rich but a delicious treat!
Knob of butter
Both of my children ate this as their first grown up meal and still ask for eat when they want comfort food.
Odette's Pap Tert (White polenta bake)
White polenta (We use pap in SA but white polenta is the same thing)
1 punnet of portabello mushrooms halved and sliced.
1 large onion thinly sliced
1 cup of cream
1 pound of streaky bacon chopped and fried till crisp.
Aromat seasoning and ground black pepper to taste
Salt
1 tsp of paprika
1 cup of grated mozzarella
1 cup of grated gouda cheese
You'll need one lasagna dish, I use a 30cm x 30cm dish, 6cm deep.
On a medium heat fry the onions in butter till translucent, add mushrooms and paprika. Season with Aromat and Black pepper to taste. Fry till mushrooms are fully cooked and set aside till needed.
Cook enough polenta to just about fill your lasagna dish, salt and add butter to taste. (The polenta should be the consistancy of mashed potato.)
Butter your lasagna dish and spoon half of the cooked polenta into the dish flattening as you go. Spread half of the onion and mushrooms evenly over top and sprinkle with half the crispy bacon and half of both cheeses. Pour half the cream over and spoon remaining polenta on top of this evenly. Add the rest of the onion and mushroom mix, bacon and cream as before, top with remaining cheese. Dust lightly with a bit more paprika.
Bake at 350F for 30 mins or until cheese is golden and melted.
Serve alongside BBQ'd meats or protein of choice.
I wouldn't make this while on a diet
It's very rich but a delicious treat!
Knob of butter
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