Serves 4 – 6
What a surprise it was when my guests and family went mad for this traditional deep-dish ‘pap-tert’. It is ideal to serve on the side with a braai, or with a salad as a vegetarian main.

You will need

4 cups (1 litre) water
2 T (30 ml) Ina Paarman’s Beef Flavour Stock Powder
¾ cup (180 ml) braai pap mealie meal or yellow polenta
3 T (45 ml) butter

1 small onion, finely chopped
½ t (2.5 ml) Ina Paarman’s Green Onion Seasoning
1 T (15 ml) butter
1 T (15 ml) olive oil
250 g punnet mushrooms, sliced
Ina Paarman’s Garlic Pepper Seasoning, to taste

100 g cheddar cheese, grated
1 x 400 ml Ina Paarman’s Ready To Serve Cheese Sauce 400ml



Bring the water to the boil and add the Beef Flavour Stock Powder. Add the braai pap mealie meal in a thin stream to the stock while whisking with a wire whisk.
Cook slowly with the lid on for 20 minutes stirring occasionally. Stir in 2 T (30 ml) of the butter.
Butter a lasagne dish measuring 22 cm x 16 cm with the remaining 1 T (15 ml) of butter.
Pour half of the pap into the buttered dish, cover with cling film. Pour the remaining pap over the cling film and leave to set for at least 3 hours in the fridge, or best overnight.



Sauté the onion, seasoned with Green Onion Seasoning, in the butter and oil. When the onions are soft and translucent, add the sliced mushrooms and stir-fry for 1 minute over high heat.
Season to taste with Garlic Pepper Seasoning.

To Assemble

Lift off the top layer of pap and leave on one side.
Spoon over ½ of the mushrooms, spread 1/3 of the Cheese Sauce over the firmed-up pap in the dish.
Sprinkle over ½ of the grated cheese.
Place the second layer of pap on top and add the mushrooms, the rest of the cheese sauce and the remaining grated cheese.


To Bake

Bake open for 35 – 40 minutes.
Leave to rest for 10 minutes.