So when my favorite chef on TV, Venkatesh Bhat showed his recipe I knew I had to make it.
So I made this recipe in two parts – one is the Bechamel Sauce and the other is this one.
Serves 2 and a cheese loving toddler
WHAT WE NEED
Boiled corn 1 cup
Pinch of sugar
Olive oil 1 tbsp
Spinach 1 bunch
Garlic 2 pods
Bechamel sauce 2 cups
Mixed dried herbs 2-3 tsp
Cherry tomatoes 6-8
WHAT TO DO
- Boil water sufficient to immerse the spinach.
- Once it is boiled, add the pinch of sugar
- Once the sugar has melted, add the spinach such that it is completely immersed in the water.
- Let it remain for 2-3 minutes. Then drain the water and pass the spinach under cold running water.
- Squeeze the spinach and finely chop it and set aside.
- Heat olive oil in a panama add finely chopped garlic to it
- After the garlic attains a mild brown color, add the spinach and sauté for around 5 minutes
- Remove the spinach and garlic from the pan.
- Preheat the oven to 250C
- In the same pan, pour the Bechamel sauce.
- Once it’s warm, add the corn, spinach and garlic and mix well to combine
- Add the requisite amount of salt and stir well.
- After 4-5 minutes, transfer the mixture to an oven safe dish
- Sprinkle the mixed herbs and pepper ppwder.
- Add the cherry tomatoes either whole or halved
- Grate cheddar and mozzarella cheese and sprinkle generously on top
- Bake for 7-8 minutes or until the cheese melts and attains a golden brown color. I baked for 5 minutes and then set the oven to broil for around 4 minutes.
- Take it from the oven, drool, click some photos and enjoy with some bread!
- You can also add fresh herbs, parsley, basil and pitted olives along with the cherry tomatoes.
- You can use as much or as less cheese as you want. You can use either cheddar or mozzarella or a mix of both. I used only cheddar.
- I used an 8*8 square dish.
This is my entry for the Cooking from Cookbook Challenge hosted by Srivalli.