Checkers Recipe: Lasagne style biltong and corn “paptert with Parmesan


Serves 6

375ml              polenta or maize meal

250g               Biltong, sliced

1x410g            creamed corn

150g                Parmesan, grated

Tomato relish


  1. Prepare the polenta or maize meal according to the instructions on the packet.  Season to taste with  salt and pepper.
  2. Scoop one third of the polenta into a lightly buttered pie dish.  Start the layering with the creamed corn, biltong and half of the grated parmesan.  Repeat with the second third of  polenta or maize meal.  Layer with half of the tomato relish (see recipe), and the last polenta or maize meal.  Top with the rest of the tomato relish and Parmesan.
  3. Bake at 180°C for 20-25 minutes.  Serve with lemon butter and parsley roasted (BBQ) whole mushrooms and steak of your choice.

To make the tomato relish:

Fry one chopped onion in a little oil.

Add a 410g tin of chopped tomatoes, two crushed garlic cloves, 5ml chopped fresh oregano and 80ml vegetable stock to the onion.  Simmer for 10-15 minutes.  Season to taste.