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Maize and Polenta "Pizza" with First Choice Mature Cheddar Boerewors Meatballs and Basil

Butter Fresh MilkFetaGouda and Cheddar - Vacuum Sealed freshness
Maize and Polenta "Pizza" with First Choice Mature Cheddar Boerewors Meatballs and Basil

Recipe Information

7

serves:

N/A

prep time:

N/A

cook time:

an image of medium

medium

difficulty:

Ingredients:

ROASTED TOMATOES

  • 250g cherry tomatoes
  • Salt and black pepper to taste
  • 10ml olive oil
  • 5ml sugar
  • Fresh thyme

CHEESE SAUCE

  • 60g First Choice Butter
  • 50g flour
  • 350ml First Choice Milk
  • 1 garlic clove, crushed
  • 100g First Choice Mature Cheddar (grated)
  • Salt and black pepper

PIZZA BASE

  • 100g maize (quick-cook)
  • 100g polenta (quick-cook)
  • 400ml First Choice Milk mixed with 280ml water
  • 7,5ml salt
  • 100g First Choice Mature Cheddar (grated)
  • 30g First Choice Butter

TO ASSEMBLE THE "PIZZA"

  • 200g boerewors, meat removed from the casing and shaped into small meatballs, cooked in a little oil
  • 100g First Choice Feta
  • Fresh basil for serving

Preparation method:

  1. Line a large baking tray with baking paper
  2. TO ROAST THE TOMATO: Preheat the oven to 160°C and place the tomatoes in an ovenproof dish. Sprinkle with the olive oil, sugar, thyme, seasoning and toss well. Roast in the oven for about 25 mins. Set aside.
  3. TO MAKE THE CHEESE SAUCE: Melt the butter in a saucepan, add the flour and cook for 1-2 mins, remove from the heat and add all the milk. Stir very well to mix and return to the heat. Stir with a wooden spoon until the mixture thickens and starts to boil. Remove from the heat and add the crushed garlic, salt and black pepper and the cheese. Cover and keep aside

TO MAKE THE “PIZZA” BASE:

  1. Combine the polenta and maize. Place the milk, water, salt and half of the butter in a saucepan and bring to a simmer.
  2. Slowly add the polenta mixture while whisking, and cook for 2 mins. Add the rest of the butter and the cheese and mix to combine.
  3. Preheat the oven to 200°C. Spoon the mixture on the prepared baking tray (about 1 cm thick) in an oblong shape.
  4. Gently spoon over the cooled cheese sauce (leave about 1cm open along the edges). Top with the feta and bake in the oven for about 20 mins (must be golden and bubbly).
  5. Transfer to a serving plate and top with the boerewors meatballs, roasted tomatoes and fresh basil. Serve immediately