Corn Bread with Leeks and Cheese
Instructions:
This recipe, from Granitsa, a mountain village in the
western part of Roumeli, harks back to another era.
Traditionally, plasto was made in a gastra or sini, a
metal—usually copper—dome that was placed over
the pan, which in turn sat on a bed of embers, making
for a kind of makeshift oven.
3⁄4 cup extra-virgin olive oil, or as needed
2 pounds leeks, white and all but toughest green
parts, finely chopped and washed well
2 cups boiling water
1 teaspoon salt
2 cups fine yellow cornmeal
6 large eggs, lightly beaten
21⁄2 pounds Greek feta or vlachotyri cheese, crumbled
3 tablespoons unsalted butter, cut into small Pieces
- Heat 3 tablespoons of the olive oil in a large skillet over medium heat and cook the leeks until wilted. Remove from the heat and let cool.
- Preheat the oven to 350 F. Rub a 15-inchround or a 12 by 18 by 2-inch rectangular baking pan with olive oil. Place the hot water and salt in a large bowl. Slowly add the cornmeal in a steady stream, stirring with a wooden spoon to combine. Mix in the remaining olive oil. Stir in the eggs, cheese, and sautéed leeks, combining well.
- The mixture should be the consistency of a very thick batter. Pour into the prepared baking pan. Bake for 45 minutes, dot with the butter, then continue baking until golden and set, about 45 minutes longer. Remove from the oven, let cool, and cut into serving pieces. Serve either warm or at room temperature.