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Pap (Polenta) with Fresh Mielies

Pap made from ground corn is a traditional staple in the corn growing areas of South Africa. We doubled up the recipe to fit into a No. 10 flat bottomed potjie. You can either make the polenta just before serving, as we have done, or make it in advance and pour it into a pie dish. Brush the top with a little oil or butter to prevent a skin forming. Cover with cling film. Cut into wedges and grill on the fire.
Pap (Polenta) with Fresh Mielies
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You Will Need:

Main Dish
  • 4 cups (1 litre) water
  • 2 T (30 ml) Ina Paarman's Chicken Flavour Stock Powder
  • ¾ cup (180 ml) coarse yellow polenta or mielie meal
  • 2 sweetcorn cobs, kernels cut off
  • 1 t (5 ml) Ina Paarman's Seasoned Sea Salt
  • ½ cup (125 ml) cheddar cheese, grated
  • 2 T (30 ml) butter
Main Dish
  • 4 cups (1 litre) water
  • 2 T (30 ml) Ina Paarman's Chicken Flavour Stock Powder
  • ¾ cup (180 ml) coarse yellow polenta or mielie meal
  • 2 sweetcorn cobs, kernels cut off
  • 1 t (5 ml) Ina Paarman's Seasoned Sea Salt
  • ½ cup (125 ml) cheddar cheese, grated
  • 2 T (30 ml) butter

Method:

Bring the water to the boil and add the Chicken Stock Powder.

Add the polenta in a thin stream to the stock while whisking with a wire whisk.

Stir in the kernels and Seasoned Sea Salt.

Cook slowly with the lid on for 20 minutes stirring occasionally.

Sprinkle over the grated cheese and dot with butter.

Pap (Polenta) with Fresh Mielies

Pap made from ground corn is a traditional staple in the corn growing areas of South Africa. We doubled up the recipe to fit into a No. 10 flat bottomed potjie. You can either make the polenta just before serving, as we have done, or make it in advance and pour it into a pie dish. Brush the top with a little oil or butter to prevent a skin forming. Cover with cling film. Cut into wedges and grill on the fire.
Pap (Polenta) with Fresh Mielies

You Will Need:

Main Dish
  • 4 cups (1 litre) water
  • 2 T (30 ml) Ina Paarman's Chicken Flavour Stock Powder
  • ¾ cup (180 ml) coarse yellow polenta or mielie meal
  • 2 sweetcorn cobs, kernels cut off
  • 1 t (5 ml) Ina Paarman's Seasoned Sea Salt
  • ½ cup (125 ml) cheddar cheese, grated
  • 2 T (30 ml) butter

Method:

Bring the water to the boil and add the Chicken Stock Powder.

Add the polenta in a thin stream to the stock while whisking with a wire whisk.

Stir in the kernels and Seasoned Sea Salt.

Cook slowly with the lid on for 20 minutes stirring occasionally.

Sprinkle over the grated cheese and dot with butter.

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