Spinach and Corn Baked

Ingredients

• Oven Temp: 300 F-140 C
• Spinach Puree 2 cups (made from 500 g)
• Sugar 1 tsp /5 g
• Corn kernels, cooked 1 cup  
• Cream ½ cup /120 g
• Cheese, grated ¾ cup /100 g
• A 15cm/6” square or 18cm/7” round oven proof serving dish
• White Sauce
• Milk 1 cup /240 g
• Flour (Maida) 2 tbsp / 15 g
• Butter 1 tbsp / 15 g
• Salt ¾ tsp or to taste
• Powdered black pepper ¼ tsp
• Nutmeg (Jaiphal), grated 1/8 tsp

Preparation

• Make the White sauce: In a heavy based pan, heat the butter. Over low heat, stir in the flour and sauté till a slight change in color and an aroma emanates.

• Take pan off the fire and add milk very gradually, stirring vigorously all the time to avoid lumps. When the flour mixture and milk have blended well, bring to a boil.

• Place the pan over the heat again, and stirring all the time let it come to a boil. Lower the heat and simmer for 2-3 minutes, continuing to stir to avoid scorching.

• Add the salt, pepper and nutmeg.

• Mix the corn and spinach into the sauce and transfer the mixture to the oven- proof dish.

• Dribble the cream over the spinach and sprinkle the cheese over.

• Bake in a pre-heated oven about 45 minutes or till brown and serve.