Recipe Cornbread with leeks and feta

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This, an idea from northern Greece, is called a loaf although in fact it is more of a pie or “baking”. I added grilled corn – I like the grilled sweetness – but you can leave it out (they don’t add corn kernels in Greece). It’s delicious with slow roasted tomatoes or roasted red peppers and yogurt with chopped dill or mixed mint. It’s a really good brunch dish.

Preparation time: 25 minutes | Cooking time: 1 hour 35 minutes

SERVED

Six to eight

INGREDIENTS

  • 800g leeks
  • 25g butter
  • 3 tablespoons extra virgin olive oil, plus a little more for brushing
  • 2 ears of corn
  • 175g of polenta
  • 450 g crumbled feta
  • 2 teaspoons of baking powder
  • 3 large eggs, lightly beaten

METHOD

  1. Preheat the oven to 180 ° C / 170 ° C hot air / thermostat 4.
  2. Remove the coarser outer leaves from the leeks and cut off the dark green stems and the base. Cut the leeks into slices and wash them thoroughly.
  3. Put the leeks in a pan with 10 g of butter and half of the olive oil, and season. Cook over low-medium heat for 5 minutes then add a little water and cover the pan.
  4. Cook, 15 minutes, until the leeks are tender. Make sure the pan does not dry out – leeks may “catch” on the bottom. If the mixture is very wet at the end of the cooking time, remove the lid, turn up the heat and reduce the humidity.
  5. Hold each ear with one end in a small roasting dish. Using a sharp knife, cut the kernels by removing them into strips, working from top to bottom and turning the cob.
  6. Leave the stones in the roasting pan, season and add the remaining olive oil. Roast until the grains are toasted (this usually takes 15 minutes, but keep an eye out for them). Let cool.
  7. Put 250 ml of boiling water in a large bowl. Gradually pour in the polenta, stirring all the time. Let cool a little, then incorporate the other ingredients (except the remaining butter) and season.
  8. Brush the inside of a mold or baking dish – 30 x 40 cm (or as close as possible) – with olive oil. Pour the dough. Bake for 40 minutes. Melt the remaining butter and brush over the top, then return to the oven for another 15 to 20 minutes.
  9. Let cool slightly. Cut it into squares as desired for serving.
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