Coarse yellow maize meal is preferable (or Polenta) for this recipe, combined with white maize meal. In the absence of yellow maize meal/ polenta, white maize works just as well.


  • 80 g (½ cup) white maize meal, preferably coarse grain such as braai pap
  • 80 g (½ cup) yellow maize, or coarse polenta (not instant polenta)
  • 1 litre boiling water
  • 2 teaspoons salt
  • 30 g butter
For the topping:
  • 1 large avocado, peeled, stoned and sliced
  • Chorizo sausage (optional), sliced
  • Tomato chilli jam or sweet chilli jam
  • Chopped parsley, to garnish


  1. In a large pot, salt the boiling water and add the maize meal, stir to combine, reduce the heat to low and cover with a lid or a piece of foil. Allow to steam for 20- 25 minutes until all the water is absorbed. Stir in the butter and when melted transfer the mixture to a greased baking tray, and smooth and compact the mixture with the back of a metal spoon. Cover with plastic wrap and allow to cool completely, approx. 2 hours. This can be made ahead and refrigerated overnight.
  2. To finish, turn out the slab of maize meal and cut into squares. Heat a splash of avocado or olive oil in a frying pan or cast-iron skillet and fry the chorizo sausage disks for 1- 2 minutes on each side, set aside. In the same pan, do not rinse, fry the maize squares on each side until lightly golden brown.
  3. To serve, top the warm squares with slices of avocado and disks of chorizo and a teaspoon of chilli jam. Garnish with chopped parsley