Turn the heat up to 230°C fan. Line a large baking tray roughly 40cm x 30cm in size with baking parchment.

Put 40g of the butter into a medium saucepan over a medium- high heat. Once melted, add the flour and cook, whisking continuously, for 30 seconds or until it smells like popcorn.

Slowly pour in 350ml of the milk, whisking continuously to avoid any lumps, then add the garlic, ½ tsp of salt and plenty of pepper, turn the heat down to medium and cook for 5 minutes, stirring often, until quite thick and no longer floury-tasting. Set aside and cover with a piece of baking parchment, to stop a skin forming.

Meanwhile, prepare the polenta by first putting the remaining 400ml of milk, 300ml of water, 20g of the butter, 1 ¼ tsp of salt and a good grind of pepper into a medium sauté pan (or saucepan) over a medium-high heat. Once it gently bubbles, turn the heat down to medium-low, slowly add the polenta, whisking continuously to incorporate, and cook for 2 minutes, to thicken.

Add the pecorino and the remaining 20g of butter and stir with a spatula until incorporated.

Quickly transfer to your prepared baking tray and spread out in a large oblong shape about 1cm thick and 38cm in length. Spoon over the béchamel and spread it so it covers the surface, leaving a 1 ½ cm rim exposed around the edges.

Top evenly with the feta and the oregano sprigs and bake for 22 minutes, or until golden and bubbling on top and starting to brown around the edges. Leave to cool for 5 – 10 minutes.

Spoon about half the za’atar tomatoes on top of the baked polenta, serving the rest in a bowl alongside. Use a pizza cutter to easily cut into slabs and serve warm.

Extra za’atar tomatoes?
– Keep in a sealed container in the fridge for up to a week. Try spooning these on to bruschetta, using them as a sauce for pasta.

Recipe extracted from OTK Extra Good Things (Ebury Press)