- 4 organic sweetcorn
- 1 onion, finely chopped
- 1 chilli, deseeded and chopped
- 1 garlic clove, finely chopped
- 5 T oil
- 250 ml white wine
- 360 g maize meal (3 cups)
- 1 l chicken stock
- 1 t salt
- 1 T chopped chives
- 3 T butter
- 100 g grated Cheddar
- cornflour, for dusting
Chargrill the corn ears over a hot grill until cooked. Cut the kernels from the cob and set aside.
Grease an oven dish and line with greaseproof paper.
In a large pot, fry onion, garlic and chilli in oil for 2 minutes over high heat. Add white wine and boil for about 3 minutes.
Add maize meal and stir until all the wine is absorbed.
Add 2 cups of chicken stock and continue stirring. When the liquid is absorbed add another 2 cups of chicken stock while stirring.
Reduce the heat to medium and continue cooking while stirring for about 5 minutes.
Add the salt and the reserved corn kernels and stir through.
Remove from the heat; add chopped chives, butter and Cheddar cheese. Stir vigorously to melt the butter and cheese without allowing the mixture to split.
Transfer the mixture to the prepared oven dish and spread evenly. Cover with a piece of buttered greaseproof paper and refrigerate for at least 2 hours.
Preheat the oven to 200°C.
Cut the firm “pap tert” into large squares and dust lightly with cornflour.
Heat 3 T of oil in a large frying or griddle pan until smoking hot. Gently fry the dusted squares on both sides until golden and crispy.
Transfer back into the oven dish and place in the preheated oven for 4-7 minutes until heated through.