Baked polenta with feta and za'atar tomatoes from The Guardian Feast supplement, Sep 11, 2021 (page 5) by Yotam Ottolenghi

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Notes about this recipe

  • Foodycat on November 01, 2022

    I did a half quantity of the polenta and bechamel, and a full quantity of the tomatoes to serve 2. I only used 1tbs of oil on the tomatoes and no sugar, because my tomatoes were very sweet. I also didn't cover the tomatoes and only cooked them for 30 minutes, by which point they were very tender and starting to fall apart. Overall, it's a fiddle but really delicious, very well seasoned. My husband - who doesn't usually like polenta - said he'd eat it again. It would be good with sauteed garlicky greens on top instead of the tomatoes too.

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