Creamy Putu Pap and Mushroom Bake

Ingredients: 

• 1 L water
• 1 tsp salt
• 3 cups mielie meal
• 2 tbsp Stork bake
• 1 onion, finely chopped
• 1 leek ,washed and chopped
• 1 clove, crushed garlic
• 250g button mushrooms ,sliced
• 250g brown mushrooms, sliced
• 1 cup cream
• 350ml milk
• 1 sachet KNORR Creamy Mushroom Sauce
• 1 tbsp dried parsley
• ½ cup Parmesan cheese, grated

 Method:

1. Preheat oven to 180°C. Place water and salt in a large pot and bring to the boil.
2. 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.
3. Melt margarine in a pan and gently sauté onion, leek and garlic until soft.
4. Add the mushrooms and fry for 10 minutes.
5. Add the cream and milk, stir well and reduce the heat to a simmer.
6. Stir in the contents of the sachet of KNORR Creamy Mushroom Sauce, parsley and Parmesan cheese.
7. Allow to simmer for 10 minutes stirring occasionally.
8. Spoon cooked mielie meal into the base of an oven proof casserole dish and smooth out evenly.
9. Top with the creamy mushroom mixture and bake in a preheated oven for 10 minutes or until golden brown.