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Vegetarian, Africa and overseas

Pap tert with cheese and tomato

Pap tert is a South African bake that layers white maize polenta, a tomato onion sauce, and shredded cheese. This recipe serves 4, takes 1h10 total, is rated easy, and costs €1.80 per serving. The key to success is cooking the polenta until thick and letting the tomato sauce reduce enough so the layers hold their shape when sliced.

Tonight, South Africa is making you pap tert, white maize polenta layered and baked with a tomato onion sauce and cheese.

Pap tert with cheese and tomato
Total time
1 h 10
Difficulty
Easy
Cost per person
€1.80
Calories per person
540 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Pap tert looks a bit like a polenta bake, but it has its own character. The white maize polenta cooks until firm yet soft, then gets layered with a slightly sweet tomato onion sauce and generous handfuls of melted cheese. The result cuts into clean slices, with that contrast between the creamy pap and the golden, crisp top.

This dish works well for a simple weeknight dinner since most of it comes together while the oven does the rest. Kids usually enjoy the mild, smooth texture of the polenta and the melted cheese, with nothing too sharp or chunky. Mon Chou likes to serve it on a cool fall or spring evening, with just a green salad on the side to balance things out.

The ingredients

4 people

Pantry

  • White maize mealoften in the pantry 300 g
  • Crushed tomatoesoften in the pantry 500 g
  • Sugaroften in the pantry 1 tsp
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 3
  • Garlic 2 cloves
  • Lettuce 1

Dairy

  • Shredded Swiss cheese 150 g
  • Butter 30 g

Allergens Lactose

The step by step recipe

  1. Bring 1.2 liters of salted water to a boil, pour in the cornmeal in a steady stream, stir and cook over low heat until thickened. 15 min

    Stir often and add the butter at the end of cooking for a softer texture.

  2. Sauté the sliced onions and garlic in the oil, add the tomatoes, sugar, salt and pepper. 15 min

    A pinch of sugar cuts through the acidity of the tomatoes.

  3. Butter a baking dish, spread half the pap, cover with half the sauce and half the cheese.

    Press the pap down with the back of a spoon so it packs in tightly.

  4. Repeat with the remaining pap and sauce, then finish with the cheese on top.

    Save some nice chunks of cheese for the top layer.

  5. Bake at 190°C until the top is golden, and serve with a green salad. 25 min

    Let it rest for 5 minutes before cutting into slices.

Our tips to get it right

  • Pour the cornmeal into the boiling water in a thin, steady stream while stirring constantly, otherwise it clumps and is hard to smooth out.
  • Let the tomato sauce simmer long enough to thicken properly, a watery sauce will make the pap layers soggy.
  • Butter the baking dish generously so the slices lift out cleanly once baked.

The variations

  • Swap the shredded Swiss cheese for cheddar for a sharper flavor and a deeper golden crust.
  • For a spicier version, add a finely chopped green chili to the tomato sauce along with the onions.
  • To save time on a weeknight, make the polenta and sauce the day before, then all that's left is layering and baking.

What to serve it with

  • Well dressed green salad
  • Spicy pickled vegetable relish
  • Rooibos tea or fresh fruit juice

Storage

Pap tert keeps for 2 to 3 days in the fridge in an airtight container. It freezes well once cooled, in individual portions. Reheat in the oven or microwave until the cheese melts again.

Questions about this dish

Can you make pap tert ahead of time?

Yes, you can assemble the whole bake the day before and keep it in the fridge. The next day, just add 5 to 10 extra minutes of baking since it starts cold.

Can you substitute the white maize meal?

You can use regular yellow cornmeal if you can't find white, the flavor changes very little. The texture and cooking time stay the same.

Does pap tert freeze well?

Yes, once fully cooled, cut the bake into portions and freeze them in sealed containers. Thaw in the fridge before reheating in the oven.

How do you know the polenta is cooked enough?

The cornmeal is ready when it pulls away from the sides of the pot and forms a thick mass that holds on a spoon. This takes about 15 minutes over low heat with frequent stirring.

How long does it take to make a pap tert with cheese and tomato, served with a salad?

Count 1 h 10 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a pap tert with cheese and tomato, served with a salad?

About 540 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a pap tert with cheese and tomato, served with a salad cost?

About €1.80 per serving, or €7.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose. Always check the labels of the products you buy.

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