YUMMY another hit from Yotam Ottolenghi’s Plenty. I kinda hate corn, but not so much with this awesome and tasty dish! I accidentally ate all of the eggplant sauce before photographing the dish, but you can imagine what eggplant in a tomato sauce looks like!
1/2 Cup Grapeseed Oil
1 medium Eggplant, diced in 3/4 inch cubes
2 Tsp Tomato Paste
1/4 Cup White Wine (I used cooking wine out of convenience)
1 Cup chopped Tomatoes (recipe calls for peeled, but I didn’t peel)
6 1/2 Tbsp Water
1/4 Tsp Salt
1/4 Tsp Sugar
1 Tbsp chopped Oregano
4 ears Corn
2 1/4 Cups Water
3 Tbsp Butter, diced
package of Feta Cheese (about 7oz), crumbled
1/4 tsp Salt
fresh ground Black Pepper
Step 1: Make Eggplant Sauce
Heat Oil in a large saucepan and fry Eggplant on medium heat for about 15 minutes, or until it turns nicely browned. Add Tomato Paste to pan and combine with Eggplant. Cook for 2 minutes and then add Wine, and cook for another 1 minute. Now add chopped Tomatoes, Water, Sugar, Salt and Oregano and cook for another 5 minutes to create a deep flavored sauce. Set aside and reheat when needed.
Step 2: Make Polenta
a) Clean Corn ears removing all leaves and silk, and chop off tip of corn to create a flat end. Stand each ear of corn upright on its cut end and using a sharp knife “shave” down the sides of corn to remove kernels. You want to end up with between 1-1 1/4 pounds of corn.
b)Place Corn kernels in a medium saucepan and cover with water. Cook for 12 minutes on a low simmer. Using a slotted spoon now transfer kernels out of water and into a food processor or blender and puree (in at least 2 batches). Make sure to reserve cooking liquid, and once all corn is pureed, return to cooking water and cook on low heat, stirring for 10-15 minutes, or until mixture has a thickened mashed potato consistency. Then fold in Butter, Feta, Salt and Pepper and cook for another 2 minutes. Taste and adjust seasoning if desired.
Step 3: Devour
Scoop Polenta in a bowl then top with Eggplant Sauce. Get lost in the creamy flavor goodness!