I did the eggplant sauce a bit differently, but the polenta is TDF!http://food52.com/recipes/18519-yotam-ottolenghi-s-sweet-corn-polenta-with-eggplant-sauce
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Since we have a bumper crop of local corn...I had to tr this polents from "Plenty"
- Thread starter judy-mass
- Start date
Yep! I do something similar once a month but this one was hosted by a local spice shop. They
were covering "Plenty" and the month we covered that book, the turn out was low. I wanted to explore the book more. I ended up trying all new-to-me dishes (no duplicates.) The eggplant/polenta dish was one of my favorites!
were covering "Plenty" and the month we covered that book, the turn out was low. I wanted to explore the book more. I ended up trying all new-to-me dishes (no duplicates.) The eggplant/polenta dish was one of my favorites!
bonnieinholland
Well-known member
us, too
I am intrigued by Ottolenghi, reading his column in the Guardian every week. And have been making a few of his recipes lately. So I decided to try this today. Yep, we found the sweet corn polenta too sweet as well. It's a natural sweet but too sweet. I balanced it with Robuchon's sauteed red pepper with apple cider vinegar, olive oil and thyme. The eggplant sauce was good, and I will do that again for rice or pasta, definitely. The recipe for this dish is different in the Ottolenghi column in the Guardian in small ways, though, from the Food52 recipe. I don't know if his book had changes for the American market...wouldn't surprise me. Or maybe Food52 adjusted the recipe. Don't know. But for the sauce, he uses 1/2 tsp salt and sugar each, and 1/2 tsp salt for the polenta. I think those are better amounts, actually.
cheerio, Bonnie
I am intrigued by Ottolenghi, reading his column in the Guardian every week. And have been making a few of his recipes lately. So I decided to try this today. Yep, we found the sweet corn polenta too sweet as well. It's a natural sweet but too sweet. I balanced it with Robuchon's sauteed red pepper with apple cider vinegar, olive oil and thyme. The eggplant sauce was good, and I will do that again for rice or pasta, definitely. The recipe for this dish is different in the Ottolenghi column in the Guardian in small ways, though, from the Food52 recipe. I don't know if his book had changes for the American market...wouldn't surprise me. Or maybe Food52 adjusted the recipe. Don't know. But for the sauce, he uses 1/2 tsp salt and sugar each, and 1/2 tsp salt for the polenta. I think those are better amounts, actually.
cheerio, Bonnie
bonnieinholland
Well-known member
Italian
you know me so well!! I had to laugh.....it was a Villa Antinori Toscana bianco. A very nice basic Italian white from Tuscany with enough acidity and freshness (no wood aging) to balance all the sweetness of the corn and earthiness of the eggplant.
hope all is well there! cheers, Bonnie
you know me so well!! I had to laugh.....it was a Villa Antinori Toscana bianco. A very nice basic Italian white from Tuscany with enough acidity and freshness (no wood aging) to balance all the sweetness of the corn and earthiness of the eggplant.
hope all is well there! cheers, Bonnie