Serves 6

1.5 litres of chicken or vegetable stock

750ml maize meal

30ml olive oil

100g streaky bacon, chopped

1 leek, thinly sliced

2 garlic cloves, finely chopped

1 medium carrot, peeled and diced

500g chicken mince

15ml chopped fresh sage

30ml chopped fresh parsley

250ml grated mozzarella

Béchamel sauce

60g butter

60ml flour

750ml milk

125ml grated Parmesan

2ml ground nutmeg

2ml white pepper

2ml salt

Lightly grease a baking tray with oil. Bring stock to the boil in a large heavy-based saucepan over medium-high heat.

Gradually add the maize meal, whisking constantly until all is incorporated into the stock.

Reduce heat to low and cook, stirring constantly with a wooden spoon, for 4 minutes or until mixture thickens.

Cover and cook for 20 minutes, stirring regularly.

Remove from the heat and press the maize mixture into prepared tray, about 5mm thick, and smooth the surface.

Cover and refrigerate for an hour to set.

Once set, slice the maize meal into 8-10 equal pieces.

Heat oil in a frying pan.

Add the bacon and allow to slightly crisp.

Add the rest of the vegetables and cook, stirring, for 2-3 minutes or until the leek starts to soften.

Add chicken and cook, using a wooden spoon to break up any lumps, until cooked through.

Add the herbs and season.

Set aside.


Over a medium heat, melt the butter in a saucepan until foaming.

Add the flour and cook for 2 minutes.

Gradually add the milk, whisking constantly, until smooth.

Turn up the heat slightly and whisk until mixture boils and thickens.

Remove from the heat and stir in the rest of the ingredients.

Add half the sauce to the chicken mixture.P

reheat oven to 180°C.

Grease an ovenproof dish with oil.

Line the bottom with maize meal pieces.

Top with a little chicken mixture, some béchamel sauce.

Repeat until all the components are finished, ending off with the mozzarella.

Bake for 20-25 minutes or until golden and cheese melts.

Originally sourced from Jenny Kay recipe’s

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