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Baked polenta with feta, béchamel and za'atar tomatoes

Creamy baked polenta layered with rich béchamel and salty feta
Bursting za'atar tomatoes soak in balsamic and herbs
Golden, comforting, and ready to impress every bite

dinner ⏱ 105 min 640 kcal / portion 62.0 g carbs / portion (estimated) vegetarian glutenmilk 🔗 Original source

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Baked polenta with feta, béchamel and za'atar tomatoes
v4 · rb0e705f985 20260727Z1751 750 ml milk 6 pieces garlic 200 g polenta 65 g pecorino romano 1 tsp salt black pepper to taste baking parchment to taste 🔥 preheat the oven to 150°C fan 🔥 ⏱ 40-45 min bake za'atar tomatoes, stirring halfway ⏳ remove the foil, gently stir in the za'atar and sugar and leave to cool completely 🌀 stir in the herbs gently so as not to break up the tomatoes 🍳 turn the heat up to 230°C fan and line a large baking tray with baking parchment 🍳 make béchamel: melt butter, cook flour 30 sec like popcorn 🍳 ⏱ 5 min make béchamel: slowly pour in milk, whisking continuously to avoid any lumps, then add the garlic, 1/2 teaspoon salt and plenty of pepper and cook until quite thick and no longer flour ⏳ rest béchamel and cover with a piece of baking parchment to prevent a skin forming 🍳 cook polenta base: put remaining milk, water, butter, salt and a good grind of pepper in a medium sauté pan until gently bubbles 🍳 ⏱ 2 min thicken polenta: slowly add polenta, whisking continuously, and cook to thicken 🌀 stir in pecorino and remaining butter into polenta until incorporated 🍽 quickly transfer polenta to the prepared baking tray and spread out in a large oblong shape about 1cm thick 🍽 spread béchamel over polenta, covering the surface leaving a 1 1/2cm rim exposed around the edges 🍽 top evenly with feta and the oregano sprigs 🔥 ⏱ 22 min bake polenta until golden and bubbling on top and starting to brown around the edges ⏳ ⏱ 5-10 min leave to cool 🍽 spoon about half the za'atar tomatoes on top 🍳 spoon the remaining za'atar tomatoes alongside and serve warm Baked Polenta 🎉 400 g tomato 120 ml olive oil 1½ tbsp balsamic vinegar 2 tbsp za'atar ½ tsp sugar 5 g parsley 5 g oregano leaf 80 g butter 50 g flour 180 g feta 5 g oregano tomato, olive oil, balsamic vinegar 4 pieces ⅓ tsp za'atar, sugar parsley, oregano leaf baking parchment butter, flour 375 ml milk 2 pieces garlic ⅓ tsp salt black pepper 375 ml milk ⅓ tsp salt black pepper polenta pecorino romano feta, oregano half rest
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Preparation steps

  1. preheat the oven to 150°C fan
  2. bake za'atar tomatoes 40–45 min, stirring halfway
  3. remove the foil, gently stir in the za'atar and sugar and leave to cool completely
  4. stir in the herbs gently so as not to break up the tomatoes
  5. turn the heat up to 230°C fan and line a large baking tray with baking parchment
  6. make béchamel: melt butter, cook flour 30 sec like popcorn
  7. make béchamel: slowly pour in milk, whisking continuously to avoid any lumps, then add the garlic, 1/2 teaspoon salt and plenty of pepper and cook for 5 min until quite thick and no longer flour
  8. rest béchamel and cover with a piece of baking parchment to prevent a skin forming
  9. cook polenta base: put remaining milk, water, butter, salt and a good grind of pepper in a medium sauté pan until gently bubbles
  10. thicken polenta: slowly add polenta, whisking continuously, and cook 2 min to thicken
  11. stir in pecorino and remaining butter into polenta until incorporated
  12. quickly transfer polenta to the prepared baking tray and spread out in a large oblong shape about 1cm thick
  13. spread béchamel over polenta, covering the surface leaving a 1 1/2cm rim exposed around the edges
  14. top evenly with feta and the oregano sprigs
  15. bake polenta 22 min until golden and bubbling on top and starting to brown around the edges
  16. leave to cool for 5-10 min
  17. spoon about half the za'atar tomatoes on top
  18. spoon the remaining za'atar tomatoes alongside and serve warm

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