Sweet Corn Polenta with Eggplant Sauce

photo 1(15)

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!

Ingredients:

Eggplant Sauce

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

 

Polenta

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

Remove Kernels

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.

Cook Polenta

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!

 

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2 thoughts on “Sweet Corn Polenta with Eggplant Sauce

  1. Pingback: CSA Week 10 | Lisa Resnick Therapy

  2. Pingback: CSA Week 16 | Lisa Resnick Therapy

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