|1/2 cup • Yellow cornmeal or polenta|
|1/2 cup • Water|
|1/4 cup 2 tbsp • Milk|
|1 tbsp • Butter|
|5 tbsp • Grated Kefalotyri|
|2 1/2 tbsp • Extra-virgin olive oil|
|1 1/2 tsp • Dill • chopped|
|1/4 tsp • Lemon zest|
In a medium size stainless steel pot combine the cornmeal, water, ¼ cup milk, 1 ½ teaspoons of butter, and a heavy seasoning of salt and a touch of white pepper. Use a wooden spoon to combine and place on medium-high heat, stirring occasionally. Once the mixture comes to a simmer it will begin to thicken (1-2 minutes). As it comes up to heat, continue to stir with wooden spoon. When stirring and the polenta holds its shape by coating the wooden spoon and running a line on the spoon, when it stays separate its
ready. Remove from heat, stir in the 1 ½ teaspoons of butter along with the 2 tablespoons of the grated kefalotyri cheese and the lemon zest.
Using a silicone non-stick muffin pan (1 ½ oz. size), place on a sheet pan lightly coat each muffin cup with a non-stick spray. Take 1 ½ ounce scoop of the Horta mix and place in the muffin pan making sure that the scoop is flush. Once the tray is full, lightly press the mixture down so that its level.
Take the reserved polenta topping and whisk in the reserved 2 Tbs of milk to thin out the polenta topping. The consistency should be that of a light mashed potato.
Dip 2 teaspoons in cold water. Take a teaspoon of the mixture, using the back of the other spoon, scoop off on the top of each wild greens pie, and continue until all the pies have been covered. Try to use the spoons to evenly distribute the polenta over the top of each individual pie so that each pie is completely covered with polenta.
Top each pie with a teaspoon of grated Kefalotyri cheese, followed by a quarter teaspoon of extra virgin olive oil. Place into a preheated convection oven on low and cook for 10 minutes, rotate tray and cook an additional 15 minutes. Remove from oven and allow to cool slightly so that the polenta has set, then remove the pies from the non-stick muffin mold.