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1 l water
250 ml milk
750 ml maize meal (quick cooking)
5 ml salt
125 g butter
30 ml oil
1 onion, chopped
2 cloves garlic, crushed
200 g rindless streaky bacon, chopped
250 g mushrooms, sliced
150 g spinach, chopped
410 g can chopped peeled tomatoes
15 ml sugar
5 ml dried basil
Salt & freshly ground black pepper to taste
750 ml LANCEWOOD® Cheddar, grated
Using a large saucepan, add the water and milk and heat through.
Add the maize meal and salt and stir until it is lump free. Cover and simmer over very low heat for 5 – 7 minutes.
Add the butter and mix through. Set aside.
Using a frying pan, heat the oil and fry the onion until soft. Add the garlic and fry for 1 minute.
Add the bacon and mushrooms and fry until golden. Add the spinach, tomatoes, sugar, basil and seasoning to taste. Simmer over low heat for 5 minutes.
Preheat the oven to 180°C. Grease an ovenproof dish generously with butter.
Roughly divide the pap into half. Spoon one half into the dish and spread out evenly.
Top with half of the filling and half of the cheese. Repeat with another layer of pap, filling and cheese.
Bake for 30 minutes until golden and the cheese has melted.
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