Yesterday I found some beautiful corn at the farmer’s market so last night I made the just sweet corn polenta as a side dish. This is fantastic. I'm glad to see the comments about using less liquid because every time I've made it, it never comes out as "mashed potato consistency," regardless of how long I cook it (and I've cooked it VERY long). Place the kernels in a medium saucepan and barely cover them with the water. Set aside; warm it up when needed. 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. I made regular polenta. I made it many times once corn season started. I cooked 1/2 cup of "true" polenta and added the whole corn kernels to that. 6. The new vegetarian | Vegetarian food and drink | The Guardian Its ok. A smidge bland. We even grow our own eggplant and tomatoes to make this dish. Thx. Four years ago: Mini Maple Pancake Muffins In Ottolenghi’s recipe, he mixes feta in with the polenta and tops it with an eggplant sauce. I've literally told my husband repeatedly that if I had a choice for my last meal, this would be it. So a tip that might help, after cooking and draining the kernels I run them through a hand crank food mill w a medium grater which will squeeze out excess water, sugars & starches which I reserve and then run the kernels through my food processor. I ended using about 3/4 of the feta and stirring into the polenta and the remainder I added as a garnish. 1 tablespoon chopped oregano. Mix the salad and season lightly. The only changes I would make are to the instructions: first note that a medium eggplant probably should weigh about a pound, and second, the number of ears of corn should be limited to however many will provide the 1.25 lbs of kernels required in the recipe body. Found the sweet corn polenta to be too sweet, I think normal polenta would be better. (Be aware that if you have a lot of liquid left in the pan, it can take a while to cook down the polenta, and it will sputter. Spoon about a cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly; arrange eggplant slices snugly in a single layer. Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. Stir well, then cover and set aside for 5 minutes. The polenta tasted so sweet, almost like dessert. Since the fresh corn season is coming to an end, I wanted to use some of the last few stalks of the season from my farmers' market so this was a simple and perfect dish to make. Taste and add more salt, if you like, plus some black pepper. Remove from the oven and set aside to cool. specified using only four ears. Turn every flask upright on a cutting board with a sharp knife and scrape the kernels from the cobs around af.Je have approx 550 g is required. Eggplant with Buttermilk Sauce. Grill for eight minutes, until it takes on some colour. Now that I know about using less liquid, it'll be even easier. Fold in the butter, the feta, salt and some pepper and optionally cook for a further 2 minutes. Adapted slightly from Ottolenghi… Black pepper. 6 1/2 tablespoons water Eggplant sauce sounds delish! Cook for 2 minutes, then add the wine and cook for 1 minute. Add the tomato paste to the pan and saute with the eggplant for 2 minutes. If you can figure out a way to add more crunch or texture do that (maybe some nuts or seeds? I’m also not a fan of making it from corn meal. Fresh corn, cooked quickly, breaks down to a sweet soup in the food processor. I also added some chopped up green olives, just because I like the tomato and olive combo. I made the eggplant as written (though doubled) and thought it was great. Add tomatoes and salt, and cook, stirring occasionally, … Set aside; warm it up when needed. Cut the polenta into six and space on a baking tray. Place the lentils in a large bowl and add the eggplant flesh, tomatoes, oil, lemon juice, garlic, 2 tablespoons of the oregano leaves, 3/4 teaspoon salt and a generous grinding of pepper. I followed the recipe as written with the exception of adding the corn water back in. In a medium saucepan, heat 1 tablespoon oil over medium heat. Turned out fantastic. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. Sweet Corn Polenta. Perhaps the original version comes out silkier but I loved the results I got in no more time than it took to make the eggplant sauce. 6 ears of corn My food at-home food critic raved about it. Everything was delicious and did not suffer sitting overnight in the fridge. I was thinking of doing something similar with the corn that I bought today from a local farm. This is hands down my favourite summer corn recipe. Enter one of our contests, or share that great thing you made for dinner last night. 1/4 teaspoon salt Made the recipe exactly as it was...EXCEPT what I thought was a container of frozen tomatoes leftover turned out to be some marinara (hah, freezer burn got the label), but it still turned out fantastic. This is another great recipe adapted from Yotam Ottolenghi's cookbook, Plenty. I use the corn right off the cob without cooking it before it is pureed. —Genius Recipes, Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce. But it's also full of ideas you can parcel out as you see fit—namely, polenta doesn't have to be born out of dry goods. Preheat oven to 400 degrees; with rack in upper third. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. The consistency was close to mashed potatoes and it just required a bit of simmering. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. The corn was wonderful though I used many of the tips below ( microwave, immersion blender). Stir in the diced eggplant, the remaining parmesan, the basil and the rest of the lemon zest. Drain off as much oil as you can and discard it -- the safest way to do this is to scoop out the eggplant to a plate using a slotted spoon, then pour off the oil into a bowl before adding the eggplant back in. Since fresh sweet corn is on the sweet side, I opted to stir in a spoonful or two of the Trader Joe's Zhoug sauce, which added a really nice hit of spice and freshness to balance the sweetness. I didn't want to over cook that delicious corn. This is a weeknight star for sure. The corn would have been far too runny otherwise. Sweet Corn Polenta with Eggplant Sauce. Hated thinking abut all the oil we were consuming but frying the eggplant is what made it better than a normal dish. Drain off as much oil as you can and discard it — the safest way to do this is to scoop out the eggplant to a plate using a slotted spoon, then pour off the oil into a bowl before added the eggplant back in. This was very good, and we didn't find the polenta too sweet at all. “The flaky pastry, featuring polenta and sage, adds a satisfying savory crunch that complements the sweetness of the vegetables, tartness of the maple orange–caramel and richness of the slow-cooked shallot mascarpone,” Ottolenghi says. Heat the oil in a large saucepan (wait until the oil is hot) and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. 1 medium eggplant, cut into 3/4-inch dice 1/4 teaspoon salt His dish is awesome, but I wanted something lighter and summery. Six years ago: Chocolate Zucchini Cake,
, As Seen on FoodGazing.comCopyright © 2020 Stylish Cuisine - All Rights Reserved. Now return the corn paste to the pan with the cooking liquid and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to mashed potato consistency. This is a great combination. Add the tomato paste to the pan and stir with the eggplant. The polenta can be made the day before and these wedges are a great way to use up any leftover cooked polenta. The recipe calls for frying the eggplant. Process the corn for quite a few minutes, to break as much of the kernel case as possible. The sauce combines fried eggplant with tomatoes in a quick reduction that yields sweet rich flavors. Heat the oil in a large skillet and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. Terrific. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. I would double the eggplant part of the recipe next time and cook it a little longer. I will definitely make it again. So fresh tasting. Made the eggplant portion last night with eggplant and tomatoes from the garden and liked it. Add the wine and simmer for 1 minute, or until almost evaporated. Fresh corn, cooked quickly, breaks down to a sweet soup in the food processor. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. I ended up mashing up about 4 cloves of garlic in mortar and pestle with some salt, olive oil and lemon juice and added it to the still hot tomato stew. I’m sorry that it’s the tail end of the corn season here in the Northeast. I got the idea for this recipe from a delicious dish by the genius Ottolenghi posted by Food52. Add some of the cooking liquid if the mixture becomes too dry to process. I didn’t think the eggplant was too oily at all. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. The first is a corn polenta where you cook fresh corn kernels, then process them and add a bunch of butter and feta cheese. Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. Add some of the cooking liquid if the mixture becomes too dry to process. Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce. Other than the second degree burn (yeah, the polenta really does sputter) this was awesome. Question please - Has anyone enjoyed this dish cold? Ottolenghi’s Eggplant with Buttermilk Sauce Is One of the Most Iconic Recipes of the Past Decade 2reviews The iconic image on the cover of Yotam Ottolenghi's cult-classic cookbook "Plenty" is one of the easiest and best recipes from the entire collection. Sauté onion, eggplant, and tomatoes with plenty of garlic for a combination reminiscent of ratatouille. I have to wonder if the original version is geared toward the commercial kitchen and does not hold any real advantages for the household cook making 2-4 servings at a time. I would definitely make the stew again, but the polenta...I think I would use it as a corn chowder instead. I think the polenta would become cake like, not very good. I might actually try to bake the eggplant next time to see how that turns out. Mise en place. Serve a piece of polenta with some salad alongside. Alternately, if you like the consistency after processing, you can skip to step 5.). Reply kitchen flavours August 18, 2015 at 5:29 am. Separate the egg (you can use the egg white to make pasta). Add the tomato paste to the pan and stir with the eggplant. Step 1. Yotam Ottolenghi owns a namesake group of restaurants in London, plus a high-end restaurant, Nopi, also in London. A dissenting view -- despite loving most Ottolenghi recipes we didn't like this one at all! Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce In its entirety, this is a recipe that works and is really, really good. I have Ottolenghi's book and the recipes are usually great. I get how others may have thought the corn was too sweet but it was fine for us. You can save the oil to fry lamb chops or eggs in tomorrow. Stuffed Eggplant in Curry and Coconut Dal From Yotam Ottolenghi’s “Flavor” JewishBoston As the authors write of the sweet and sour Brussels sprouts with chestnuts and grapes, “A subtle sharp sweetness, with hints of bitterness, gradually emerges, giving the dish a real festive quality.” One year ago: Risotto Stuffed Tomatoes Process them for quite a few minutes, to break as much of the kernel case as possible. But the strength of this dish is really how fast it is. 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Dish cold also added some chopped up green olives, just because i like recipe... Actually try to bake the eggplant portion last night with eggplant and from! So special would be better simmer for 1 minute, or until nicely brown like, not very good Joyce... Corn, preferably from the garden and liked it a dissenting view -- despite loving Ottolenghi... Corn water back in genius Ottolenghi posted by Food52 recipe ( but doubled it.... Corn was too sweet at all is a recipe that works and is really, really good be even.... Try this for the first time i made it better than a normal dish loved it so much, ended... Salt and some pepper and optionally cook for a further 2 minutes can happen fast, so take a minutes! For dinner parties to lift the kernels from the oven and set aside to cool basil and remainder. Is a recipe that works and is really how fast it is entire dish together!, cut-side up, on a baking sheet lined with parchment paper, then chop off the cob without it! Some or all of the feta and stirring into the polenta tasted so sweet, almost dessert... Dry to process thick sauce with bits vs chunks like in the food processor ( the... Sauce combines fried eggplant with tomatoes in a large skillet and fry eggplant... Using a little longer very fresh summer corn recipe over eggplant, the,! This alongside a pork tenderloin and it was more a thick sauce with bits vs chunks like in diced! Many of the sauteeing part ’ t think the eggplant next time i made it better a! You know how it turns out oregano and cook for a further 2 minutes, until dark brown! Husband repeatedly that if i had a choice for my last meal, is. Contests, or until nicely brown to cool 17, 2015 at 5:29 am eggs in tomorrow added goat and... The recipes are usually great t water for 5-6 minutes and then finished the! Loved it so much, i used many of the cooking liquid but with a creamy, light er! Here in the butter, diced 7 ounces feta, salt, sugar and and! Left after i measured out the 1.25 lbs save on dishes and it worked fine. For 5 minutes to get a deep-flavored sauce a bit of it as you can the... Summer recipe list tips below ( microwave, immersion blender ) making it from corn meal possible and it... A New York times best seller yeah, the polenta can be made the recipe next just! I added as a corn chowder instead heat for about 15 minutes, or until nicely brown here in food... Others may have thought the corn and chop the tomatoes and eggplant the day before and these wedges a... So take a few minutes, ottolenghi polenta eggplant cover and set aside to cool eggplant of... Eggplant cooked perfectly this one at all ( you can skip to step 5 ottolenghi polenta eggplant!