Ingredients 
2 tsps butter
120g pap or polenta
150ml milk
500ml chicken stock
100g grated cheese (such as cheddar)

Ingredients for the chakalaka
2 tbsps oil
250g onion, finely chopped
1 tbsp curry powder, we used 2 tsp of medium Raja powder and 1 tsp of hot Raja powder
1 x 400g tin crushed tomatoes
1 tin water (use the empty tomato tin to pick up all of the tomato juice)
1 stock pot, chicken or vegetable
2 tbsp Mrs Balls chutney
1 tbsp Worcester sauce
1 tbsp home made peri peri or other hot sauce
1 tsp sugar
tsp ground black pepper 

Method 
Preheat the oven to 200c.

Start with the chakalaka.  Heat the oil in a large saucepan and gently fry the onion over a medium heat for 5-7 minutes until soft and translucent - you don't want any colour on the onions.  Add the curry powder and cook for a minute.  Add the rest of the chakalaka ingredients and stir.

Reduce the heat and leave to cook for 45-60 minutes stirring from time to time. 

Butter an oven dish with 1 tsp of the butter.

Put the polenta, milk and stock into the dish and stir. Put into the oven for 30 minutes, stirring with a whisk 20 minutes in. 

Put the pap back into the oven for the remaining time.  It should be fluffy, if it looks too stiff, add a touch of water or milk, if it still a little wet, put back into the oven for 5 more minutes.

Remove from the oven and rest while the chakalaka finishes.  

When the time for the chakalaka is up, check the seasoning, you may need to add a little more sugar or salt.

Tip the chakalaka over the top of the pap and cover with the cheese.  Bake for 30 minutes until golden and gorgeous.