Baked polenta with feta, bechamel and za'atar tomatoes - Penguin Books New Zealand

Ingredients

• 80g unsalted butter
• 50g plain flour
• 750ml whole milk
• 4 garlic cloves, peeled and crushed
• 200g quick-cook polenta
• 65g pecorino romano, roughly grated
• 180g Greek feta, roughly crumbled
• 5g oregano sprigs (try to use the softer sprigs)
• 400g datterini or cherry tomatoes
• 120ml olive oil
• 1½ tbsp balsamic vinegar
• 2 garlic cloves, peeled and crushed
• 2 tbsp za'atar
• ½ tsp caster sugar
• 5g parsley, roughly chopped
• 5g oregano leaves, roughly chopped