375 g maize meal (525 ml)
1 chicken stock cube dissolved in 500 ml hot water
3 ml salt
1 medium onion, very finely chopped
10 ml baking powder
2 tubs cheese and onion cream cheese (300 g)
375 ml fresh cream (or 250 ml cream with 125 ml milk)
Preheat the oven to 180º C. Grease a 18 -20 cm square oven dish.Cook a moist but firm phutu-pap by gradually pouring the maize meal onto the simmering salted stock, stirring thoroughly, then cooking covered over low heat for approximately 10 minutes to obtain a mixture resembling firm mashed potato.
Stir in the onion and baking powder. Set aside to cool sufficiently to handle comfortably.
Shape the warm mixture into 16 dumplings and arrange them in rows, close to each other. Combine the cottage cheese and cream well, and pour the mixture over and around the dumplings. Grind black pepper over. Bake uncovered in the preheated oven for 35 – 40 minutes until golden brown. Sprinkle with fresh chopped parsley or dhania and serve.
Hints and Tips
The crust on the pot base is an inevitable result of cooking phutu, but is easy to remove by simply giving it time to soak covered with cold water.
The savoury custard could be flavoured further with grated Parmesan cheese, bacon or mixed dried herbs.