Baked polenta with feta, béchamel, and za’atar tomatoes from Ottolenghi Test Kitchen - Extra Good Things (page 185) by Yotam Ottolenghi and Noor Murad

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Endive salad with maple walnuts and tahini-Parmesan dressing

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • AmomentOfMusic on May 23, 2026

    Unfortunately I underbaked this and so the entire thing was more stodgy than crispy. Even then, not sure I would make again.

  • averythingcooks on May 24, 2024

    For the tomatoes, I stupidly added everything but the fresh herbs to the pan before realizing that the za'atar & sugar go in after the bake BUT they were delicious so no harm done :) I sauteed sliced red onion with slivered prosciutto for an extra topping & added fresh basil with the oregano. I made 1/2 of everything & 3/4's of the tomatoes & they all went on the pizza. The overall verdict was split - I loved this and T...not as much. We agreed that the tomatoes were a great showcase for za'atar & they will be made again for sure.

  • hashi on November 04, 2023

    Made the za’atar tomatoes and proceeded to add it to everything! So delicious.

  • hollis on May 05, 2023

    My favorite recipe!

  • stepharama1 on January 30, 2023

    This was a very flavorful, interesting twist on polenta. After reading a note by another reviewer I cut the amount of za'atar but after tasting, ended up using the entire amount specified in the recipe as the highly flavored tomatoes were a great foil to to the more neutral polenta. I would ensure that you are using a quality za'atar blend that you really like because it's such an integral part of the dish.

  • Shaxon on October 22, 2022

    overwhelming amount of oregano and za'atar

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