Cheesy Bacon & Mushroom Relish Paptert
- 60 minutes
- 12 (as a side dish)
- Easy
Ingredients
- 2 cups Mieliemeal (cooked into soft, seasoned slap pap with salt and 1 tbsp Ladismith Butter)
- 200g Bacon of choice, diced
- 250g Mushrooms, sliced
- 1 can (410g) Braai Relish or Tomato & Onion Mix
- 1/2 tsp Garlic Powder or 1 tsp crushed garlic
- 1/2 tsp Smoked Paprika
- Salt and Pepper, to taste
- 300g Ladismith Cheddar, grated
- 250ml Fresh Cream
Method
- Heat the oven to 180°C. Grease a large, deep oven-proof dish. Ensure your slap pap is cooked ahead of time, seasoned well with salt and butter, and ready to layer.
- Fry the diced bacon in a large pan until crisp, then add the mushrooms and sauté until soft. Season with garlic, smoked paprika, salt, and black pepper. Pour in the braai relish, stir well, and simmer for 5 minutes.
- Spread half of the cooked slap pap across the bottom of your dish. Spoon half the bacon relish mixture over, followed by 1/3 of the Cheddar.
- Spread the remaining pap over the cheese, then top with the rest of the relish and all of the remaining Cheddar.
- Season the fresh cream with a small pinch of salt and cracked black pepper, then pour evenly over the top. Gently poke holes throughout the layers with a fork so the cream soaks deep into the pap.
- Bake for 35 to 40 minutes until bubbling and golden brown. Let it cool slightly at room temperature so it sets before slicing.
- Enjoy!