Starter recipe for Pap and Wors Bites – a posh and budget friendly snack

Ingredients

Polenta:
4 cups (1 litre) water
3 T (45 ml) Ina Paarman’s Chicken Flavour Stock Powder
1 heaped cup (180 g) course yellow polenta (mielie meal)
3 T (45 ml) butter
½ cup (125 ml) grated Italian hard cheese

Topping:
500 g good quality thick boerewors
1 T (15 ml) canola oil
Ina Paarman’s Peach Apricot Chutney
flat leaf parsley
1 x 25 g Ina Paarman’s Sun-dried Tomato Pesto

How to
Bring the water to the boil and add the Stock Powder. Add the polenta in a thin stream to the stock while whisking with a wire whisk.

Cook slowly with the lid on for 10 – 15 minutes stirring occasionally. Stir in the butter and cheese. Oil 3 – 4 mini-muffin pans and fill the hollows with the polenta mixture.

Smooth the tops over neatly with a palette knife or scraper. Press a slight hollow in each with your thumb. Leave to stand overnight or for a couple of hours to firm in the fridge or at room temperature.

Adjust the oven rack to the middle position and preheat the oven to 180°C. Place boerewors on an oiled griddle pan and bake for 20 – 30 minutes. Allow to cool before slicing into ½ cm thick rounds.

Remove the tartlets from the pan. Coat each one with Chutney. Add a leaf of parsley.

Top each tartlet with a slice of boerewors and a dash of Sun-dried Tomato Pesto.

Serve at room temperature or warm.

Tips:
The boerewors can be cooked in a pan on the stove, but make sure that the temperature is not too hot to prevent the skin from bursting.

 

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