3 fresh ways with that old fave, mieliepap

For the porridge:

1. Woolworths super maize meal
2. 1 cup
3. cold water 1 cup
4. milk 2 cups, heated
5. boiling water 2 cups
6. cinnamon stick 1
7. salt, to taste

For the date butter sauce:

1. Butter 3 T
2. Woolworths fresh Medjool dates 100 g, halved and pitted
3. ground cinnamon ½ t
4. honey or maple syrup 3 T
5. Top red apples 2, roughly chopped
6. pecan nuts, roasted, for serving

In a medium-sized, heavy-based saucepan, mix the maize meal and cold water. Place the saucepan over a medium heat, then add the remaining porridge ingredients. Stir until the mixture begins to thicken, then cover and simmer for 15 minutes.To make the date butter sauce, place all the ingredients, except the apple, into a saucepan over a medium heat and cook for 5 minutes, stirring and using the back of your spoon to smash the dates. Add the apples and cook for a further 5 minutes, making sure not to overcook the apples. Remove the cinnamon stick, then serve the creamy porridge topped with the apple-and-date mixture and chopped pecan nuts.

Cook’s note: Hydrating the maize meal before cooking the porridge ensures a smooth, lump-free porridge.

For the porridge:

1. Woolworths super maize meal 1 cup
2. cold water 1 cup
3. boiling water 4 cups
4. garlic 1 clove, crushed
5. thyme 3 sprigs, chopped
6. sea salt and freshly ground black pepper, to taste

For the spicy corn:

1. extra virgin olive oil 2 T
2. spring onions 3, chopped
3. Serenade chilli 1, finely chopped
4. Woolworths whole corn kernels in brine 1x 340 g can, drained
5. sea salt and freshly ground black pepper, to taste 
6. parsley, roughly chopped, for serving

In a medium-sized, heavy-based saucepan, mix the maize meal and cold water. Place the saucepan over a medium heat, then add the remaining porridge ingredients. Stir until the mixture begins to thicken, then cover and simmer for 15 minutes. To make the spicy corn, place all the ingredients in a pan and sauté for 5–10 minutes, then season to taste. Serve the porridge topped with spicy corn and garnish with parsley.

For the porridge:

1. Woolworths super maize meal 1 cup
2. cold water 1 cup
3. boiling water 2 cups,
4. Woolworths organic liquid vegetable stock 2 cups, heated

To serve:

1. vine tomatoes 200 g, roasted
2. streaky bacon 100 g, roasted
3. free range eggs 2, fried
4. To make the paprika oil:
5. Paprika 1 T
6. Extra virgin olive oil 3 T

In a medium-sized, heavy-based saucepan, mix the maize meal and cold water. Place the saucepan over medium heat then add the remaining porridge ingredients. Stir until the mixture begins to thicken, then cover and simmer for 15minutes. Serve the porridge topped with the roasted tomatoes, bacon and a fried egg. To make the paprika oil, heat the oil and pour over the paprika. Drizzle a little over the porridge to taste.

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