Creamy Phuthu Pap and Mushroom Bake

1 People
70 min.
easy

Why not try something other than your usual potato bake? This dish makes an excellent accompaniment to any braai or can even be served as a main course with a salad!

Ingredients

1 x 50 gram sachet Knorr Creamy mushroom sauce
350 ml milk
250 ml cream
250 g brown mushrooms, sliced
250 g button mushrooms, sliced
1 clove garlic, crushed
1 leek, washed and chopped
1 onion, finely chopped
30 ml margarine
5 ml salt
1 litre water
750 ml mielie meal
15 ml Robertsons parsley
125 ml Parmesan cheese, grated

Cooking Method

Preheat oven to 180°C.
Place water and salt in a large pot and bring to the boil.
When boiling stir in the mielie meal, reduce the heat and allow to cook on a low temperature for about 10 minutes or until done, stirring continuously.
Melt margarine in a pan and gently sauté onion, leek and garlic until soft.
Add the mushrooms and fry for 10 minutes.
Add the cream and milk, stir well and reduce the heat to a simmer.
Stir in the contents of the sachet of KNORR Creamy Mushroom Sauce, Robertsons Parsley and Parmesan cheese.
Allow to simmer for 10 minutes stirring occasionally.
Spoon cooked mealie meal into the base of an oven proof casserole dish and smooth out evenly.
Top with the creamy mushroom mixture and bake in a preheated oven for 10 minutes or until golden brown.