You will need
4 mealies, cut off the cob
1 T (15 ml) butter
1 cup (250 ml) fresh full cream milk
1 T (15 ml) Ina Paarman’s White Sauce Powder
Ina Paarman’s Seasoned Sea Salt Seasoning
3 eggs, beaten
½ cup (125 ml) cheddar cheese, grated
½ cup (125 ml) soft white breadcrumbs
pinch of nutmeg
2 T (30 ml) chopped parsley or chives
Place the mealie kernels in a microwave dish with the butter and milk. Cover the dish. Microwave for 6 minutes on high (100%). Spoon the mixture into a food processor. Add the White Sauce Powder, Seasoned Sea Salt, eggs, cheese, breadcrumbs and nutmeg and mix briefly, you still want to retain some texture. Grease a 20 cm pie dish with butter. Spoon in the mealie mixture and smooth the top. Place on a rack in the microwave and microwave on medium (60% power) for 12-15 minutes, depending on the wattage of your microwave. Top with chopped parsley.
Grate the fresh tomatoes into the Tomato & Basil Pasta Sauce. Season with Green Onion Seasoning. Warm in the microwave for 2 minutes.
Serve the Mealie Bake with the sauce and a green salad dressed with our Lime & Coriander Low-fat Dressing.
To oven bake, adjust the oven rack to the middle position, preheat the oven to 180°C and bake in a 20cm flan or pie dish for 30 minutes.