Yotam Ottolenghi reveres classic dishes — but can’t help playing around with them, like this baked polenta with corn, eggs and feta.
Source link : https://www.nytimes.com/2019/05/28/dining/ottolenghi-polenta-recipe.html?emc=rss&partner=rss
Author : Yotam Ottolenghi
Publish date : 2019-05-31 10:17:57
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