I made this for dinner tonight and it was a big hit! When I described it to my husband he wasn’t totally sold on the idea and then he raved about the finished dish. I loved it, but wow that’s a lot of dairy. My stomach is a little mad but my mouth is very happy.
I made 2 - one with a gluten free bechamel and the other with the gluten bechamel. Delish. I had to play with the portions for the gluten free bechamel to get it right. Also, I used less fresh oregano than suggested. Every bit was eaten, people loved them. Thank you!
I made this yesterday from the video without exact measurements and it was really good. My husband was wowed with the flavors although the polenta didn’t really set up and melded together with the béchamel. When I make it again, I’ll pre-make the polenta the day before. And most definitely, the confitted tomatoes are going in a regular rotation. Congrats on the book-I ordered it and look forward to lots of amazing recipes!
This recipe is so delicious! I have never made béchamel or polenta before, it turned out so good. My roommate kept saying how wonderful is was! Yay!😀 It is great reheated in the air fryer!
Love your videos. Sometimes when you follow a recipe from the book you have some doubt, but seeing you in action it is very helpful. Thank you so much continue to make video, I really appreciate.
Couldn’t agree more! I can get intimated by looking at a recipe, especially when I don’t have all the ingredients, but after watching the videos, I feel empowered to tackle my several Ottolenghi cookbooks knowing I can try some of the substitutions they suggest. I’m gf vegan so I need to tinker.
I'm definitely gonna have to make baked polenta, with my left over marinated peppers from new years and goats feta. I got the Plenty cookbook for Christmas and I made almost my entire new years menu from it. As a vegetarian I feel I have a hard time finding good cookbooks, however the Plenty cookbook have opened my eyes for actual vegetarian nice recipes.
Add hot milk to the bechamel , it will thicken immediately, will be lump free & save you precious time especially if making larger quantities! Ps you can use gluten free cornflour for the bechamel for a totally gluten free dish ( using same recipe)
Wow! Building the flavours & textures in my head as you cooked. That's going to be a favourite of mine as soon as I make it. Which will be tomorrow. 🤤 Many thanks for this one & good luck with the book launch; Will be adding it to my collection very soon.
Thank you for saying how to make this gluten free, just brilliant. as a coeliac I am always on the lookout for new tasty recipes, so a big thank you 👏🏻
That’s what you get when you bring together the marvels of the Levant ( Lebanon, Palestine, Syria and Jordan), Italy and the amazing Mayas who taught us how to eat corn ( polenta ) and tomatoes ( not to mention avocado and potatoes)! I got the book from my Lebanese friends who adore and respect Yotam! He’s got to be one of the most respected Israelis in the Arab world along with Ilan Pappe, Amira Haas and Shlomo Sand. Now, it’s my turn to diffuse your channel in Norway.
Perhaps mix an olive tapenade in with the béchamel to give some oomph to a somewhat blandish white sauce? Imagine how wonderfully that would work with the confit tomatoes. For a simple salad I suggest Alex Guarnaschelli’s Five-Minute One-Bowl Arugula Salad. And for dessert, cucumber sorbet with a drizzle of hot honey or pomegranate molasses?
@@Ottolenghi i really want to cook (and devour) this, but I’ve been very ill and have no energy. Where is my sous-chef? lol Seriously, I know exactly what I want to do; my body is simply too exhausted to go about it. I’ve had to throw out ingredients that go bad just waiting for me to summon enough energy to transform them into this truly great meal. I did not expect my 70s to be so debilitating 😢😢😢 Should you want to make it as I suggest, use Parmesan instead of pecorino (less salty), then a chunky black olive tapenade, then feta feta feta 😊and finally confit tomatoes with za’atar. How about a cold minty tzatziki to go with?
The only thing I'd consider pricey are the cheeses. Polenta , milk, flour, all inexpensive. A cooked down, well- seasoned tomato sauce would be just as delicious. Then sprinkled with mozzarella, or monterey jack cheese. Or just a little pecorino. It's okay and fun to make a recipes your own with what you get have on hand. And by the way, if you live in or near a city that has an arabic market, that's where you should buy Za'tar .... it's way cheaper and better/fresher than the stuff in the little spice jars at the supermarket.
@@virginiaf.5764 no i think they meant the ingredients too. If you're on a really tight budget they're definitely a little luxury most of the time. Especially with inflation at the moment making the cost of ingredients outrageous in many places (in Australia earlier this year there was a month were one lettuce was $11!! (also due to widespread floods))
Perhaps mix an olive tapenade in with the bechamel before baking to give some omph to a somewhat blandish white sauce? Imagine how wonderfully that would work with the confit tomatoes. For a simple salad I suggest Alex Guarnaschelli’s Five-Minute One-Pot Arugula Salad. For dessert, how about cucumber sorbet with a drizzle of hot honey or pomegranate molasses?
The sugar is added just to offset some of the tomatoes' acidity so you can leave the sugar out completely or, depending on your allergy, use a little honey/maple syrup/date syrup/pomegranate molasses. We hope one is applicable. Let us know!
I served this to some friends over for dinner last weekend. It was delicious, but we agreed the béchamel was dispensable. It added nothing to the dish.
Étonnant et bouleversant, comment parvenez-vous à rendre les choses parfaites, aimez votre travail, pourquoi n'ajoutez-vous pas votre vidéo de cuisine sur KHAL ....😍😍😍😍................ Thunderstriking & shaking up how do you manage to make things a perfect, Love your work, Why don't you add your cooking video on KHAL....😍😍😍😍..................
This dish looks amazing and so happy you guys are back on YT making new content. Always super inspiring as well as delightful.
I made this for dinner tonight and it was a big hit! When I described it to my husband he wasn’t totally sold on the idea and then he raved about the finished dish. I loved it, but wow that’s a lot of dairy. My stomach is a little mad but my mouth is very happy.
We're so pleased!
I made 2 - one with a gluten free bechamel and the other with the gluten bechamel. Delish. I had to play with the portions for the gluten free bechamel to get it right. Also, I used less fresh oregano than suggested. Every bit was eaten, people loved them. Thank you!
So glad you loved it!
I made this yesterday from the video without exact measurements and it was really good. My husband was wowed with the flavors although the polenta didn’t really set up and melded together with the béchamel. When I make it again, I’ll pre-make the polenta the day before. And most definitely, the confitted tomatoes are going in a regular rotation. Congrats on the book-I ordered it and look forward to lots of amazing recipes!
Thank you so much!
This recipe is so delicious! I have never made béchamel or polenta before, it turned out so good. My roommate kept saying how wonderful is was! Yay!😀 It is great reheated in the air fryer!
Glad you (and your roommate) enjoyed it! 😍
I bet you could use water or a broth instead of milk in the polenta base.
Love your videos. Sometimes when you follow a recipe from the book you have some doubt, but seeing you in action it is very helpful. Thank you so much continue to make video, I really appreciate.
Couldn’t agree more! I can get intimated by looking at a recipe, especially when I don’t have all the ingredients, but after watching the videos, I feel empowered to tackle my several Ottolenghi cookbooks knowing I can try some of the substitutions they suggest. I’m gf vegan so I need to tinker.
I'm definitely gonna have to make baked polenta, with my left over marinated peppers from new years and goats feta. I got the Plenty cookbook for Christmas and I made almost my entire new years menu from it. As a vegetarian I feel I have a hard time finding good cookbooks, however the Plenty cookbook have opened my eyes for actual vegetarian nice recipes.
Add hot milk to the bechamel , it will thicken immediately, will be lump free & save you precious time especially if making larger quantities! Ps you can use gluten free cornflour for the bechamel for a totally gluten free dish ( using same recipe)
Wow! Building the flavours & textures in my head as you cooked. That's going to be a favourite of mine as soon as I make it. Which will be tomorrow. 🤤
Many thanks for this one & good luck with the book launch; Will be adding it to my collection very soon.
Let us know how it turned out :)
Sitting here watching and thinking "I bet that is so good". Making it this weekend. Thanks Noor and team!
This looks so scrumptious 😋 i would happily eat this over pizza any day!
Made this today, absolutely delicious.
Congratulations Yotam, Noor, OTK Team. Love this spin on 'pizza'
Thank you for saying how to make this gluten free, just brilliant. as a coeliac I am always on the lookout for new tasty recipes, so a big thank you 👏🏻
All I have to say is: WOW!!!
so glad ya’ll r back😊🎉
So are we! :)
Love this episode!!!!
I shall buy the book!
Now that we have températures above 40⁰ C I' ll try to make this without oven. Surely not that good, but will make a nice meal.
Gosh. This is so good. Dying to try it. I’ve preordered the book and looking forward to reading it.
Sounds amazing! And as an Italian I do love my polenta🤣My book should arrive any day now
that looks amazing
Wow.
Yummy it’s a must 👌
Looks delicious. I’m going to try it this weekend. Oven at 230? In Celsius that’d be 446 Fahrenheit. That’s a hot oven.
That garlic press works so well! What brand is it i wonder? Wish mine was that good
It's one of our best kitchen utensils. Bought at an antiques market so the brand is also unknown to us. 🤷
they both look amazing :)
what can you add instead of feta lactose free?
That’s what you get when you bring together the marvels of the Levant ( Lebanon, Palestine, Syria and Jordan), Italy and the amazing Mayas who taught us how to eat corn ( polenta ) and tomatoes ( not to mention avocado and potatoes)! I got the book from my Lebanese friends who adore and respect Yotam! He’s got to be one of the most respected Israelis in the Arab world along with Ilan Pappe, Amira Haas and Shlomo Sand. Now, it’s my turn to diffuse your channel in Norway.
Perhaps mix an olive tapenade in with the béchamel to give some oomph to a somewhat blandish white sauce? Imagine how wonderfully that would work with the confit tomatoes. For a simple salad I suggest Alex Guarnaschelli’s Five-Minute One-Bowl Arugula Salad. And for dessert, cucumber sorbet with a drizzle of hot honey or pomegranate molasses?
Give it a go and let us know how it turns out!
@@Ottolenghi i really want to cook (and devour) this, but I’ve been very ill and have no energy. Where is my sous-chef? lol Seriously, I know exactly what I want to do; my body is simply too exhausted to go about it. I’ve had to throw out ingredients that go bad just waiting for me to summon enough energy to transform them into this truly great meal. I did not expect my 70s to be so debilitating 😢😢😢 Should you want to make it as I suggest, use Parmesan instead of pecorino (less salty), then a chunky black olive tapenade, then feta feta feta 😊and finally confit tomatoes with za’atar. How about a cold minty tzatziki to go with?
unfortunately I don't have the budget for ottolenghi recipes right now, but can't wait to get it next year!
The only thing I'd consider pricey are the cheeses. Polenta , milk, flour, all inexpensive. A cooked down, well- seasoned tomato sauce would be just as delicious. Then sprinkled with mozzarella, or monterey jack cheese. Or just a little pecorino. It's okay and fun to make a recipes your own with what you get have on hand. And by the way, if you live in or near a city that has an arabic market, that's where you should buy Za'tar .... it's way cheaper and better/fresher than the stuff in the little spice jars at the supermarket.
@@virginiaf.5764 I think they meant his new cookbook
@@nikkikavanagh1232 Oh, you may be right. Duh.
@@virginiaf.5764 no i think they meant the ingredients too. If you're on a really tight budget they're definitely a little luxury most of the time. Especially with inflation at the moment making the cost of ingredients outrageous in many places (in Australia earlier this year there was a month were one lettuce was $11!! (also due to widespread floods))
Greetings,
Could you use Sherry Vinegar in the tomatoes?
Sure, that will work well too. Enjoy!
Can you use masa harina or corn flour Instead of quick cooking polenta?
These are very different products and you won't get the same result. We'd recommend sticking to polenta here.
What is the green powder you put in the tomatoes?
It's Za'atar!
Whats the song in the first 20 secs/ on the insta post pllss?
Can I make the béchamel with arrowroot?
We haven't tried it but can you say more why you'd want to try?
@@Ottolenghi I’d like to make it gluten free. I am trying not to eat anything “white” such as white flour.
Looks delicious 😋
I would put on some black olives too. And some mushrooms with the salad, because proteins are missing here for a complete meal!
There are literally some protein bombs inside… 😅 Chicken AND mozzarella - why mushrooms (unless you are vegan)?
Perhaps mix an olive tapenade in with the bechamel before baking to give some omph to a somewhat blandish white sauce? Imagine how wonderfully that would work with the confit tomatoes. For a simple salad I suggest Alex Guarnaschelli’s Five-Minute One-Pot Arugula Salad. For dessert, how about cucumber sorbet with a drizzle of hot honey or pomegranate molasses?
Miam 👍🌟
I'm allergic to sugar...yes, i know. What could I substitute in the tomato dish?
The sugar is added just to offset some of the tomatoes' acidity so you can leave the sugar out completely or, depending on your allergy, use a little honey/maple syrup/date syrup/pomegranate molasses. We hope one is applicable. Let us know!
@@Ottolenghi Great. Thanks for responding. I'm going to try date syrup. Thanks for you content. Its so inspiring to this new cook!!
Could you omit the bechamel sauce without spoiling the dish?
It wouldn't be the same as the bechamel adds creaminess and richness. Is the reason to omit it dietary?
If looks wonderful.... but yes dietary reasons...
I bought the book!
Whoop!
I want it but I don’t like paperback
@@joyaustin6581 this whole series will be in paperback format unfortunately.
@@icecreamforever I thought the UK version was hardback
@@joyaustin6581 unfortunately not! BTW I agree with you I'd prefer a hardback but Mr Ottolenghi needs to consider his profit margins 😁
The herb in 7:09 is actually syrian oregano not the normal one
PS I sometimes make up to 10 litres of bechamel using this method & only takes15 - 20 minutes if milk is HOT
10 liters?! 😳🤤
I served this to some friends over for dinner last weekend. It was delicious, but we agreed the béchamel was dispensable. It added nothing to the dish.
I agree!
When I saw they bechamel go on I thought ,soft creamy Polenta, then soft creamy Bechamel...nah!
So, no need for it.
Unless you were going to infuse the bechamel with flavours that build or complement the other elements? Or maybe that would be too much 🤔
The polenta is more firm, the bechamel makes it creamy which is great.
Looks good, but not even a pinch of salt or pepper? I can't imagine that polenta or bechamel taste as good without it.
Definitely salt and pepper (4:18)!
The ingredients please 🙏
You can find the full recipe via the link in the video description.
Étonnant et bouleversant, comment parvenez-vous à rendre les choses parfaites, aimez votre travail, pourquoi n'ajoutez-vous pas votre vidéo de cuisine sur KHAL ....😍😍😍😍................
Thunderstriking & shaking up how do you manage to make things a perfect, Love your work, Why don't you add your cooking video on KHAL....😍😍😍😍..................
Everytime I make anything remotely Mediterranean it turns out godawful 😢 WHY 😢