Corn­bread with feta and roasted root veg­eta­bles

The Daily Telegraph - Telegraph Magazine - - The Cut -

Serves 5-6

A com­fort dish with such a right­ness to it, you will be mak­ing this in var­i­ous ver­sions for ever. This one has feta in it and scat­tered over the sur­face, along with a jumble of roasted roots, sweet­ened with maple syrup. Choose a mix­ture of car­rots, parsnips, Jerusalem ar­ti­chokes, beet­root, cele­riac, sal­sify – what­ever is avail­able.

For the corn­bread

— but­ter, for greas­ing

— 70g plain flour

— pinch of bak­ing pow­der

— pinch of bi­car­bon­ate of soda

— 50g soft brown sugar

— 2 tsp fresh thyme leaves

— 2 sage leaves, chopped

— 90g po­lenta

— 180g sour cream

— 1egg

— 100g feta, crum­bled

For the roasted veg­eta­bles To serve

— 2 tbsp melted but­ter — 1 tbsp ex­tra-vir­gin olive oil — 1kg small root veg­eta­bles, or larger ones cut into

4 x 1cm sticks

— 4 sage leaves, chopped — 4 tbsp maple syrup — 200g feta, crum­bled — chopped fresh flat-leaf pars­ley — chopped red chilli (op­tional) Pre­heat the oven to 170C/150C fan/gas mark 3½. But­ter a 20cm oven­proof dish.

Sift the flour into a bowl with the bak­ing pow­der and bi­car­bon­ate of soda, then stir in the sugar, herbs, po­lenta, sour cream and egg. Sea­son with salt and pep­per, then fold in the feta.

Turn into the dish and bake for about 35-40 min­utes, un­til puffed and pale gold. Re­move from the oven and keep warm.

The veg­eta­bles can be cooked at the same time. Put the but­ter and oil into a roast­ing tin and add the veg­eta­bles and sage, toss­ing them to coat. Roast in the oven for 25 min­utes then add the maple syrup for the fi­nal few min­utes, turn­ing them to coat.

To serve, throw the veg­eta­bles over the top of the hot corn­bread, and scat­ter over the crum­bled feta, pars­ley and chilli, if us­ing.

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