80g unsalted butter
50g plain flour
750ml whole milk
4 garlic cloves, crushed
200g quick-cook polenta
65g pecorino romano or vegetarian alternative, grated
180g Greek feta, roughly crumbled
(ensure vegetarian, if needed)
5g oregano sprigs
For the za’atar tomatoes
400g datterini or cherry tomatoes
120ml olive oil
1½ tbsp balsamic vinegar
2 garlic cloves, crushed
2 tbsp za’atar
½ tsp caster sugar
5g parsley, roughly chopped
5g oregano leaves, roughly chopped
1 Heat the oven to 170C/150C fan/ gas 3. To make the za’atar tomatoes, put the tomatoes, oil, vinegar, garlic, 1 /2 tsp salt and a good grinding of pepper into a medium baking dish (roughly 30 x 20cm). Cover tightly and bake for 40-45 mins, stirring halfway through until the tomatoes have just burst but aren’t completely falling apart. Uncover, gently stir in the za’atar and sugar, and leave to cool completely. Once cool, gently stir in the herbs so as not to break up the tomatoes. Turn the oven to 250C/230C fan/gas 9 and line a large 40 x 30cm baking tray with baking parchment.
2 Melt 40g butter in a medium saucepan over a medium-high heat, then add the flour and cook, whisking continuously for 30 seconds. Slowly pour in 350ml milk, whisking continuously to avoid any lumps, then add the garlic, 1/2 tsp salt and some pepper. Turn the heat to medium and cook for 5 mins, stirring often until you have a thick béchamel sauce. Set aside and cover to stop a skin forming.
3 Meanwhile, put the remaining 400ml milk, 300ml water, 20g butter, 1 1/4 tsp salt and some pepper in a medium pan over a mediumhigh heat. Once it gently bubbles, turn the heat to medium-low, slowly add the polenta, whisking to incorporate, and cook for 2 mins to thicken. Add the pecorino and remaining 20g butter, and stir with a spatula until incorporated.
4 Quickly transfer to the prepared baking tray and spread out in a large oblong shape, about 1cm thick and 38cm in length. Spoon over the béchamel and spread so it covers the surface, leaving a 1 1/2cm border. Top with the feta and oregano, and bake for 22 mins until golden and bubbling, and starting to brown at the edges. Cool for 5-10 mins.
5 Spoon half the tomatoes on top of the polenta, serving the rest in a bowl alongside. Cut into slices.