Method

Pap

Place the pap into a large pot and add the water and salt. Gently bring to the boil, whisking constantly to prevent lumps. Reduce the heat and allow the pap to bubble gently, whisking every so often, for 40 minutes. When cooked, whisk in the butter.

Grease a 16×27 cm* rectangular casserole with butter, then pour the cooked pap into the dish.  Leave the pap to cool for 15 minutes, then place it in the fridge while you prepare the sauce.

*The dish you use needs to be the correct size; if you use something bigger to set the pap, you may struggle to slice it horizontally as it will be too thin. If the dish you have is bigger, consider doubling the recipe. 

Tomato & Onion Relish

Heat the oil in a saucepan over medium-high heat. Add the onions and fry until they begin to brown. Add the garlic, chilli, herbs and paprika. Stir fry for 2-3 minutes, then deglaze the pan with the vinegar. Add the chopped tomato and water and stir to combine. Turn the heat down to medium-low and simmer for 20 minutes to thicken. When reduced, add the chutney and butter and stir to combine. Remove from the heat and set aside.

To Assemble

Preheat the oven to 180 ºC.

When the pap is cold and set, place a wooden board over the dish and invert to turn it out. It will come out as a set ‘cake’. Use a sharp knife to horizontally slice it into two ‘sheets’.

Spoon a third of the tomato sauce into the base of the casserole dish, then layer in one sheet of the pap.

Top the pap with another third of tomato sauce. Add half of the mozzarella and all of the cheddar cheese. Top with the other sheet of pap, then add the remaining sauce. Top with the remaining mozzarella and the Parmesan cheese. Bake in the oven for 30 minutes until the top is bubbling and the cheese is browned. Let it cool for at least 10 minutes before slicing and serving.