Braai Bap – South African Corn Porridge
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g corn rits or polenta
- 600 ml milk
- 100 g bacon, diced
- 1 small onion (s)
- 100 g cheese, rated
- some nutmeg
- possibly salt
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil (stir occasionally to prevent it from sticking). When the milk puffs up, reduce the heat and sprinkle in the corn grits while stirring vigorously (otherwise there will be lumps).
- Let simmer on a low heat and meanwhile leave the bacon in a pan with a little oil. Towards the end, add the onions and let them take on the color.
- Season the porridge with a little nutmeg, pour the bacon and onions over with the frying fat. Add the cheese at the same time and stir the whole thing vigorously. At the end, if necessary, season with salt (be careful, bacon and cheese already bring salt).
- In my original recipe there was still a cup of cream, but when I cooked it it was way too heavy - I chose a little more milk.
- I got this recipe from a white South African woman in Pretoria. The (mostly) poorer black people use the maize porridge (milibap) as a basic food, which is then pepped up with sauces, vegetables and (rarely) meat. For the better-off, the milibap is rather frowned upon as poor people`s food, as braai bap (translated barbecue porridge) it then appears in a very pimped form.
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