Microwave mielie moulds
Kids love these!
Less than 45 minutes
2 tbsp parsley, chopped
1 tbsp PnP butter
4 mielies (corn), cut off the cob
125 ml PnP milk
3 ml seasoned salt
3 large PnP eggs, beaten
125 ml PnP cheddar cheese, grated
125 ml fresh white breadcrumbs
1 pinch nutmeg
Preheat oven to 160C.
Butter 3-4 smallish heat resistant bowls, about 8cm across and 6cm deep. Sprinkle parsley over bases of bowls.
Place in the freezer for a few minutes to allow parsley to set.
Place mielie kernels in a microwave dish and add butter and milk. Cover dish. Microwave for 8 minutes on high (100%).
Spoon mixture into a food processor and blend until smooth. Add seasoned salt, eggs, cheese, breadcrumbs and nutmeg and blend well.
Spoon mielie mixture into moulds and smooth the tops.
Place moulds in a roasting pan of boiling hot water, about 3cm deep, and bake for 25-30 minutes.
Remove from oven. Leave to stand in pan, covered with foil or paper for 10 minutes.
Turn out and serve with tomato and onion smoor (spread).