Creamy Cheesy Mieliepap Potjie

🧂 Ingredients

• 2 cups Maize meal (fine or medium grind)(Fine grind will result in a smoother pap, medium grind will be slightly coarser.)
• 4 cups Water(For cooking the pap initially.)
• 1 teaspoon Salt(Adjust to taste.)
• 200 ml Heavy cream(Also known as whipping cream.)
• 50 g Butter(Unsalted butter is recommended.)
• 150 g Cheddar cheese(Grated. A sharp cheddar will provide more flavor.)

👨‍🍳 Instructions

1. 1

   In a heavy-bottomed pot or potjie, bring the 4 cups of water and 1 teaspoon of salt to a rolling boil over medium-high heat.

   ⏱️ 5 minutes
2. 2

   Gradually whisk in the maize meal, ensuring no lumps form. Reduce the heat to low, cover the pot, and let it simmer.

   ⏱️ 25 minutes
3. 3

   Stir the pap vigorously every 5-7 minutes to prevent it from sticking to the bottom and to ensure even cooking. The pap should thicken considerably.

   ⏱️ 20 minutes
4. 4

   Once the pap is thick and cooked through (it should pull away from the sides of the pot), stir in the heavy cream and butter until fully incorporated and the butter has melted. The consistency should become smoother and creamier.

   ⏱️ 5 minutes
5. 5

   Add the grated cheese to the pap. Stir continuously over low heat until the cheese is completely melted and the pap is smooth and glossy. Taste and adjust salt if needed.

   ⏱️ 5 minutes
6. 6

   Serve hot as a side dish. The pap should have a thick, creamy, and slightly stretchy consistency from the melted cheese.

💡 Pro Tips

• ✓For an extra rich and creamy texture, use full-fat cream.
• ✓This pap is an excellent accompaniment to braaied (barbecued) meats or stews.
• ✓A true South African comfort food, perfect for chilly evenings.

🔄 Variations

• Add more cheese for an even cheesier pap.
• Stir in finely chopped jalapeños or a pinch of chili flakes during the last 5 minutes of cooking for a spicy kick.
• For a savory twist, stir in a tablespoon of finely chopped fresh chives or parsley before serving.

🥗 Nutrition

Per serving