Baked Polenta with a Suggestion of Toppings
A Polenta and bechamel base plus two tasty seasonal topping ideas.
Baked Polenta with Bechamel and Oregano 🌿
Ingredients
80g unsalted butter
50g plain flour
750ml whole milk
4 garlic cloves, peeled and crushed
200g quick-cook polenta
65g pecorino romano (or other tasty cheese) roughly grated
180g Greek feta, roughly crumbled
5g oregano sprigs (try to use the softer sprigs)
Method
Put 40g of butter into a medium saucepan over a medium- high heat. Once melted, add 1 and a half Tbls flour and cook, whisking continuously, for 30 seconds or until it smells like popcorn. Slowly pour in 350ml of milk, whisking continuously to avoid any lumps, then add 4 cloves of crushed garlic,1⁄2 teaspoon of salt and plenty of pepper, turn the heat down to medium and cook for 5 minutes, stirring often, until quite thick and no longer floury-tasting. Set aside.
Prepare the polenta by first putting 400ml of milk, 300ml of water, 20g of butter, 11⁄4 teaspoons of salt and a good grind of pepper into a medium sauté pan (or saucepan) over a medium-high heat. Once it gently bubbles, turn the heat down to medium-low, slowly add 200grms quick cook polenta, whisking continuously to incorporate, and cook for 2 minutes, to thicken. Add 65grms grated grated pecorino or tasty cheese and 20g of butter and stir with a spatula until incorporated. Quickly transfer to your prepared baking tray and spread out in a large oblong shape about 1cm thick and 38cm in length. Spoon over the béchamel and spread it so it covers the surface, leaving a 11⁄2cm rim exposed around the edges. Top evenly with crumbled feta and oregano sprigs and bake for 22 minutes, or until golden and bubbling on top and starting to brown around the edges. Leave to cool for 5–10 minutes.
This can be used as a base for any flavour bombs you like – try roasted tomatoes, green beans in burnt butter, caramelised onion or juicy pulled pork or roast lamb. Also gorgeous as a solo act with a green salad.
Caramelised Onions (Makes about 4 cups)
Ingredients
8 medium-sized brown onions, peeled and sliced
2 tablespoons butter
1/4 cup vegetable oil
2 tablespoons brown sugar
1 teaspoon balsamic vinegar
Method
In a large pan, melt butter with the oil and add onions, brown sugar and balsamic vinegar. Fry on medium heat for about an hour gently moving the onions regularly and lifting the caramelisation from the bottom of the pan.
Cool and use or store in a jar in the fridge for two – three weeks or can be frozen for later use.
Za’atar Tomatoes
Ingredients
400g cherry tomatoes/Other if not avalible
120ml olive oil
11⁄2 tbsp balsamic vinegar
2 garlic cloves, peeled and crushed
2 tbsp Za’atar
1⁄2 tsp caster sugar
5g parsley, roughly chopped
5g oregano leaves, roughly chopped
salt and black pepper
Method
Put the tomatoes, oil, vinegar, garlic, 1⁄2 teaspoon of salt and a good grind of pepper into a medium baking dish, roughly 30cm x 20cm. Cover tightly with foil and bake for 40–45 minutes or until the tomatoes have just burst but aren’t completely falling apart. Remove the foil, gently stir in the Za’atar and sugar and leave to cool completely. Once cool, stir in the herbs (gently, so as not to break up the tomatoes).