RECIPE: REC: Sweet Corn Polenta with Eggplant sauce

RECIPE:
M

monj

Well-known member
Hi Everyone!

I've made this twice now for different gatherings and was a big hit on both occasions. Great way to use the extra ears of corn when DH can't resist buying the baker's dozen at the farmers' market. The eggplant sauce is delicious and would have several uses, as a pasta sauce or spread for baguette toasts.

I also made it a day or 2 ahead of time, up to when you add the butter and feta, then heated/finished just before serving.

https://food52.com/recipes/18519-yotam-ottolenghi-s-sweet-corn-polenta-with-eggplant-sauce

 
That looks really delicious but honest, it ain't "polenta". That is my southern stewed corn

with a delicious eggplant sauce.

Thanks. I want to make this for sure.

 
LOL, no argument there. We call this recipe "corn mush" in our house. Hope you like it!

 
Whatever it goes by (polenta/stew/etc.) - it does look yummy!!

Will definitely make it. But w/out the eggplant. It is one of the few veggies that I just don't care for. Thank you so much for posting - looking forward to working on the corn part!

 
For the corn, if you hold the ear upright and just slice down the top third of the kernel.

Then take the back side of the knife and run it down the cob hard to get the milk and rest of the kernels. Deliciousness.
Cook it right away to keep the sugar from turning to starch. Not good!! You really will need no water or VERY little. And you will need very little processsing to break up the kernels. It might even be "better"/more texture not to do it. Just an idea from 50 years of freezing creamed corn!!

 
On another site I learned a great way to cook corn on the cob

Put up to 4 ears of shucked corn in a zip lock bag, add 1 Tablespoon of water, seal bag and microwave on high for 5 minutes. I usually do a bit less because we like our corn to crunch. It is so amazing and tastes so fresh. Only way I do it now. We eat our corn without any adornments.

 
This is one of our favorite summer corn dishes...

ever since I found it in Ottolenghi's book. I had not made it with the eggplant sauce until just a month ago though.

 
Mo, thank you for this. Made it last night, but fudged on Yotam's polenta version.

I already had cooked/frozen stone-ground grits (which is just polenta with a Southern accent) and so I sauteed the corn kernels until soft, added chicken broth, cooked for another 10 minutes, then just stirred them whole into the warmed grits. Added all the feta and wow, was that delicious!

That eggplant topping is also outstanding. Used two Japanese eggplants from my NC neighbor's garden.

 
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