Cornbread with Leeks and Feta (6-8)

This brunch or supper dish from Diana Henry is inspired by a recipe from Northern Greece. Serve with some roast tomatoes alongside.

Cornbread with Leeks and Feta (6-8)
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Cornbread with Leeks and Feta (6-8)
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  1. Preheat the oven to 180C/170C fan/gas mark 4.
  2. Remove the coarser outer leaves from the leeks and cut off the dark-green tops and the base. Slice the leeks into rounds and wash thoroughly.
  3. Put the leeks into a pan with 10g of the butter and half the olive oil, and season. Cook on a low-medium heat for 5 minutes then add a splash of water and cover the pan.
  4. Cook for 15 minutes, until the leeks are soft. Make sure the pan doesn’t get dry – the leeks can ‘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 moisture.
  5. Hold each cob with one end in a small roasting tin. Using a sharp knife, slice the kernels off by removing them in strips, working from top to bottom and turning the cob around.
  6. Leave the kernels in the roasting tin, season and add the remaining olive oil. Roast until the kernels are toasted (it usually takes 15 minutes but keep an eye on them). Leave to cool.
  7. Put 250ml of boiling water into a large bowl. Slowly pour in the polenta, stirring all the time. Leave to cool just a little, then stir in the other ingredients (except for the remaining butter), and season.
  8. Brush the insides of a baking tin or ovenproof dish – measuring 30 x  40cm (or as near to that as possible) – with olive oil. Pour in the batter. Bake for 40 minutes. Melt the remaining butter and brush this over the top, then put it back in the oven for another 15-20 minutes.
  9. Leave to cool slightly. Cut into squares as you want to serve it.
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