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Greek Scallion and Herb Bread With Cornmeal - Hotropsomo

Greek Scallion and Herb Bread With Cornmeal - Hotropsomo comes together with Parsley, Dill Pickle, Tender Greens Salt, Yellow Cornmeal, and Warm Water. Serves 9. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 lb
• 2 bunch
• 1 1/2 cup
• 2 cup
• 2 cup
• 1 cup
• 1/2 cup
• 1/2 cup
• 1 cup
• 2 cup
• 1 cup

Method (preview)

1. 1

   In a large bowl toss together the scallions, parsley, dill and greens.

2. 2

   Add 1 to 2 teaspoons salt and "knead" the greens 1 to 2 minutes to wilt them.

3. 3

   In a bowl mix 2 cups cornmeal with one and a half cups warm water or milk and add to the greens mixture.

4. 4

   Add a half cup olive oil, toss with the rest of the herbs and diced feta, adding pepper to taste.

5. 5

   Preheat the oven to 375 F.

6. 6

   Line a baking sheet with parchment paper and brush generously with olive oil.

7. 7

   Spread the mixture, making sure that it is not thicker than two-thirds of an inch.

8. 8

   Mix one cup cornmeal with two-thirds cup warm water and with a spoon spread over the greens to almost cover the surface.

9. 9

   Drizzle the top with olive oil and bake for 30 minutes or more, until set and lightly golden.

10. 10

    Let cool a bit and cut pieces to serve.

11. 11

    S(Formatted by Chupa Babi): "July 2011"

12. 12

    Contributed to the FareShare Gazette by Chupa; 29 October 2011. www.fareshare.net