Sweet Corn Polenta with Eggplant Sauce
Fresh sweet corn polenta is topped with a rich tomato eggplant sauce in this perfect end of summer meal.
Yield: 4 servings
Ingredients
For the eggplant sauce
- ⅔ cup vegetable oil
- 1 medium eggplant, cut into ¾-inch dice
- 2 tsp tomato paste
- ¼ cup white wine
- 1 cup chopped tomatoes
- 6½ tbsp water
- ¼ tsp salt
- ¼ tsp sugar
- 1 tbsp chopped fresh oregano or 1 tsp dried oregano
For the sweet corn polenta
- 6 ears of corn
- 2¼ cups water
- 3 tbsp butter, diced
- 7 oz feta, crumbled
- ¼ tsp salt
- black pepper, to taste
Instructions
For the eggplant sauce
- Heat the oil in a large deep skillet over high heat, then lower to medium and fry the eggplant for about 15 minutes, or until browned. Drain off as much oil from the pan as you can and discard it.
- Add the tomato paste to the pan and saute with the eggplant for 2 minutes. Add the wine and simmer for 1 minute, or until almost evaporated. Add in the chopped tomatoes, water, salt, sugar, and oregano. Simmer for 5 minutes. Season to taste with salt and black pepper, then set aside.
For the polenta
- Shave the kernels off of each ear of corn. Place them in a medium saucepan and cover with the water. Simmer for 12 minutes on low heat. Use a slotted spoon to remove the kernels from the pan to the bowl of a food processor or blender, leaving the water behind in the pan. Process the corn until almost smooth, adding in some of the cooking liquid if needed so the processor can run.
- Return the corn paste to the pan with the water and cook on low heat for 10-15 minutes, stirring frequently, until thickened. Fold in the butter, feta, salt, and black pepper. Let cook for another 2 minutes. Season to taste with salt and black pepper.
- Divide the polenta among shallow serving bowls and top with spoonfuls of the warm eggplant sauce.
Notes
Recipe from Ottolenghi Plenty
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/09/sweet-corn-polenta-with-eggplant-sauce.html