Thomasina Miers’ recipe for skillet cornbread with garlicky roasted tomatoes | The simple fix | Food

July 20, 2020

Tomatoes are coming into their own now – and they want you to know about it. Walk past a tomato plant and be seduced by their green vine scent and glistening, plump, scarlet flesh. Roast them with oil and garlic – their bosom buddies – and their acidity will mellow into sticky-sweet, heady flavours. Pair them with a golden, parmesan-crusted cornbread and you are in for a particularly special treat.

Skillet parmesan cornbread with garlicky roasted tomatoes

If you don’t have an ovenproof frying pan, make the cornbread in a casserole or baking dish instead.

Prep 10 min
Cook 40 min
Rest 10 min
Serves 6

300g sweetcorn kernels, fresh, frozen or tinned
100g grated parmesan
100ml whole milk
240ml yoghurt
3 eggs
100g plain flour
180g quick-cook polenta
1½ tsp fine salt
1 tbsp baking powder
80g melted butter,
plus an extra knob

For the tomatoes
600g baby tomatoes
1 large sprig rosemary
8 garlic cloves,
peeled and left whole
4-5 tbsp extra virgin olive oil
Salt and pepper

Heat the oven to 220C (200C fan)/gas 7. Arrange the tomatoes in a small baking dish and pierce each one with the tip of a knife. Add the rosemary and garlic, then pour over the oil and season generously, mixing with your hands so that the oil coats the tomatoes. Roast in the bottom of the oven for 35-40 minutes, checking every so often and to push the tomatoes gently into the oil, until golden and fragrant.

Meanwhile, put the sweetcorn and 75g of the parmesan in a food processor and blitz until coarsely chopped. Transfer to a bowl and stir in the milk, yoghurt and eggs.

In a separate bowl, combine the dry ingredients, then stir this mixture into the sweetcorn with the melted butter and plenty of pepper. Heat the pan until smoking hot, then add the extra knob of butter, swirling it around the pan until it sizzles. Pour in the cornbread batter, smooth the top and scatter over the remaining parmesan. Bake above the tomatoes for 25-30 minutes.

Once a skewer inserted into the cornbread comes out clean, remove from the oven and leave to rest for five to 10 minutes. Take the tomatoes out of the oven, mash the garlic into the tomato juices with a fork and stir gently. Turn out the cornbread, cut it into wedges and serve with the warm garlicky tomatoes on top.

And for the rest of the week …

You can make a savoury French toast with leftover cornbread for a pretty sensational brunch. Season an egg mix with a little more cheese, salt, pepper and herbs. This is delicious with mascarpone and chilli jam.

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