Paptert (South African Cornmeal Bake)
This traditional South African paptert is a comforting and savory cornmeal bake, layered with a creamy cheese sauce and sweet-tangy tomato and onion relish. It's a hearty side dish perfect for any braai or family meal. This recipe offers a vegetarian take on a beloved classic.
En original oppskrift av Forkin
- Total tid
- 1 t 15 min
- Porsjoner
- 6
- Vanskelighetsgrad
- Middels
- Per porsjon
- 417 kcal
Allergeninformasjon: kan inneholde gluten og melk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
pap
- 1 000 mlwater
- 5 gsalt
- 250 gcornmeal
- 30 gbutter
- 50 gcheddar cheese, grated
tomato relish
- 15 mlolive oil
- 1 stk.yellow onion, chopped
- 2 feddgarlic, minced
- 400 gcanned chopped tomatoes
- 5 gsugar
- 2 gdried oregano
- 1 klypeblack pepper, freshly ground
cheese sauce
- 30 gbutter
- 30 gall-purpose flour
- 250 mlmilk, warm
- 100 gcheddar cheese, grated
- 0,5 tsnutmeg, ground
garnish
- 15 gfresh parsley, chopped(valgfritt)
Utstyr
large pot · spatula · small saucepan · whisk · baking dish · medium saucepan
Fremgangsmåte
Trinn for trinn
- 1
Preheat your oven to 180°C (350°F). Lightly grease a medium-sized baking dish.
Omtrent 5 min
Kokkens tips: Choose a dish that is roughly 20x30cm (8x12 inches) for best layering.
- 2
Bring the water and salt to a boil in a large pot for the pap.
Omtrent 5 min
- 3
Gradually whisk in the cornmeal, making sure there are no lumps.
Omtrent 2 min
Kokkens tips: Adding the cornmeal slowly prevents lumps from forming.
- 4
Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, stirring occasionally, until the pap is thick and cooked through.
Omtrent 25 min
Kokkens tips: The pap should be firm enough to hold its shape but still creamy.
- 5
Stir in the butter and grated cheddar cheese into the cooked pap until melted and combined.
Omtrent 1 min
- 6
While the pap cooks, prepare the tomato relish: Heat the olive oil in a medium saucepan over medium heat.
Omtrent 1 min
- 7
Add the yellow onion and sauté until softened and translucent, about 5-7 minutes.
Omtrent 7 min
- 8
Stir in the garlic and cook for another minute until fragrant.
Omtrent 1 min
Kokkens tips: Be careful not to burn the garlic.
- 9
Add the canned chopped tomatoes, sugar, dried oregano, and black pepper to the saucepan.
- 10
Bring the relish to a simmer, then reduce heat and cook for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly.
Omtrent 15 min
- 11
Prepare the cheese sauce: Melt the butter in a small saucepan over medium heat.
Omtrent 1 min
- 12
Whisk in the all-purpose flour and cook for 1 minute to form a roux.
Omtrent 1 min
- 13
Gradually whisk in the warm milk until smooth and the sauce thickens.
Omtrent 3 min
Kokkens tips: Adding warm milk helps prevent lumps.
- 14
Remove from heat and stir in the cheddar cheese and nutmeg until the cheese is melted and the sauce is creamy.
Omtrent 1 min
- 15
Assemble the paptert: Spread half of the cheesy pap evenly into the prepared baking dish.
Omtrent 2 min
Kokkens tips: Use a spatula to spread it smoothly.
- 16
Spoon the tomato relish over the pap layer.
Omtrent 1 min
- 17
Cover with the remaining pap.
Omtrent 1 min
- 18
Pour the cheese sauce evenly over the top layer of pap.
Omtrent 1 min
- 19
Bake for 15-20 minutes, or until the top is golden brown and bubbly.
Omtrent 20 min
Kokkens tips: Broil for the last few minutes if you prefer a crispier top.
- 20
Garnish with fresh parsley before serving, if desired.
Per porsjon
Næringsinnhold
- Kalorier
- 416,7kcal
- Protein
- 12,9g
- Karbohydrater
- 46,2g
- Fett
- 20,8g
- Fiber
- 4,5g
- Sukker
- 7,1g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
Store leftover paptert in an airtight container in the refrigerator.
Reheat in the oven at 160°C (325°F) until warmed through, or in the microwave.
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