Baked polenta with feta, béchamel and za'atar tomatoes

dinner · ⏱ 105 min · 6 portions · 62.0 g carbs / portion · vegetarian · allergens: gluten, milk

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
http://flowcooking.food/en-us/recipe/763/baked-polenta-with-feta-bechamel-and-zaatar-tomatoes/