Friday, 22 August 2014

Spinach cornbread bake

In Greece, many years ago, I had a delicious cornbread "cake" with feta and mint.  I have never reproduced it successfully, and this was not an attempt at it.  BUT, it did give me the building blocks to start thinking about what to do with shed loads of spinach and a gluten free bake - and I came up with this.

I don't measure things, so this is all guess work


Shed loads of spinach (half a kilo)
garlic (3 cloves, crushed)
nutmeg (not much, just a hint, grated fresh)
oregano (fresh, chopped, a small handful)
cornmeal/ polenta (200g ish)
Baking powder (1 tbsp)
olive oil (a splash)
2 eggs (separated)
milk (about 1/2 a pint)
feta cheese (most of a packet)
salt and pepper

Shred the spinach and allow to wilt gently with some garlic.
Make a batter with the cornmeal, baking powder, egg yolks and milk.  Whip the egg whites to soft peak stage.  Fold into the cornmeal batter.  Fold in cooked spinach and crumbled feta cheese - season.
Bake, in buttered dish, for about 30-40 minutes.

We had it with tiny roast potatoes and a tomato salad.

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