Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce

By • July 31, 2012 • 67 Comments

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Author Notes: In its entirety, this is a recipe that works and is really, really good. 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. Fresh corn, cooked quickly, breaks down to a sweet soup in the food processor. Adapted slightly from Ottolenghi's Plenty (Chronicle Books, 2011).

Genius Recipes

Serves 4

Eggplant Sauce

  • 2/3 cup vegetable oil
  • 1 medium eggplant, cut into 3/4-inch dice
  • 2 teaspoons tomato paste
  • 1/4 cup dry white wine
  • 1 cup chopped peeled tomatoes (fresh or canned)
  • 6 1/2 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 tablespoon chopped oregano
  1. Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. 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. You can save the oil to fry lamb chops or eggs in tomorrow.
  2. Add the tomato paste to the pan and stir with the eggplant. Cook for 2 minutes, then add the wine and cook for 1 minute. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. Set aside; warm it up when needed.

Polenta

  • 6 ears of corn
  • 2 1/4 cups water
  • 3 tablespoons butter, diced
  • 7 ounces feta, crumbled
  • 1/4 teaspoon salt
  • Black pepper
  1. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. Use a sharp knife to shave off the kernels -- either stand each ear upright on its base and shave downward, or lay each ear on its side on a cutting board to slice off the kernels. You want to have 1 1/4 pounds kernels.
  2. Place the kernels in a medium saucepan and barely cover them with the water. Cook for 12 minutes on a low simmer. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid.
  3. Process them for quite a few minutes, to break as much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes too dry to process.
  4. 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. (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. Consider holding back some or all of the liquid. Alternately, if you like the consistency after processing, you can skip to step 5.)
  5. Fold in the butter, the feta, salt and some pepper and optionally cook for a further 2 minutes. Taste and add more salt if needed.
Jump to Comments (67)

Tags: corn, eggplant, polenta

Comments (67) Questions (4)

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Stringio

about 1 month ago Christina Scannuccio

HO-LY COW this was awesome. I had a pound of Japanese eggplant from the CSA, so I upped to about two cups of tomatoes and about a quarter-cup water. If the sauce gets a little dry while it sits, heat it up with another splash of wine. Also, if the feta comes in an 8-oz package, that extra little ounce in the polenta won't hurt anyone ;)

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about 1 month ago Allison

This recipe was amazing! I didn't measure the water when making the polenta. I just filled the pot to just cover the corn kernels. I used sweet summer corn from the farmers market and it was delicious! I also roasted the eggplant

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about 1 month ago honeyydukes

Made this for lunch today ~ the polenta recipe is a gem, and worth the time and effort.

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about 1 month ago sl(i)m

Has anyone tried freezing the sauce as a way of preserving a too-bountiful crop of eggplants?

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about 1 month ago Susan W

I froze two batches of Francis Lams ratatouille. It worked beautifully, so I am sure this sauce would freeze as well.

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2 months ago lilroseglow

I really wanted to try the fresh polenta, but weeknight schedule did not permit. BUT the eggplant sauce over dried polenta was fantastic and a wonderful weeknight alternative. My whole family enjoyed it, and were already asking me to make it again perhaps adding additional ingredients (suggestions ranged from onion to mushrooms to Italian sausage.) So this will become a regular for me, and eventually I will get around to incorporating the fresh polenta. Can't wait to try it that way!

Thanks for the recipe.

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2 months ago MarieH

I love this recipe but so much oil. Has anyone tried roasting the eggplant instead of frying?

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2 months ago Supriya

Yes! I actually made it tonight by roasting the eggplant. I had made it this way last year (see comments below) with extra veggies. Today, I just roasted the eggplant with some olive oil at 400 degrees for about 20 minutes.

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2 months ago Renee B

I cut the oil way back without hurting the results. I think I used only 1/4 cup. This is after making it two other times reducing oil a little bit more each time. Roasting the eggplant is a great idea too. I'll probably give that a try next time.

Allisonkave

2 months ago ladykave

I just made the polenta to serve with Alon Shya's whole roasted cauliflower recipe (a favorite from Food52), and man is it delicious!!! I didn't need to use the reserved liquid, the puree was plenty loose when I returned it to the pan. I cooked it down a bit, and instead of feta and butter (we mostly cook vegan food at home), I added some white miso and olive oil. Insanely good.

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2 months ago SCalabretta

This was absolutely delicious and, using dried polenta, very fast. I will definitely be using the eggplant sauce for pasta in the future. Wonderful recipe.

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3 months ago Erica

Is this possible with frozen corn kernels?

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3 months ago Renee B

Yes. I've made it every time with Trader Joe's Sweet Organic frozen corn. Works beautifully. I use 1 1/4 bag. I love it and the meal was a huge hit when I hosted book club.

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3 months ago Yazoolulu

I made this tonight and it was incredible. The only substitution I made was using red and white balsamic vinegar in place of the wine. The whole family loved it and there isn't a bit leftover.

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3 months ago Marsha Gainey

I made the sauce recently but not the polenta. I topped traditional polenta with the sauce, which was delish! And pretty fast to make. The only thing I changed was that the finished sauce was very undersalted; I ended up adding 1/2 to 3/4 t. salt to my sauce. BTW, I made my polenta in my slow cooker using America's Test Kitchen's recipe from volume 1 of its two slow cooker cook books, and it, too, was delish with the added plus of no stirring (and stirring . . . and stirring . . .).

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8 months ago Gilda Barco-Pritchard

For tomorrow i will be serving the eggplant recipe on the cover of his book Plenty, and this one will be on my next week menus!! Can't wait, YUMMY!!

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9 months ago Renee B

Oh yum! I made this tonight for book club and it was a big hit. Who knew polenta was so easy and delicious. Confession, I used frozen sweet organic corn from Trader Joe's.

Ra_chef_4_068

about 1 year ago Reneesworld

This was divine! I did not use that much Feta: just about one ounce or so for two of us. The eggplant tomato sauce is spectacular.

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about 1 year ago Donna

I made a vegan version of the polenta by using dairy free margarine and replacing feta with 1tablespoon nutritional yeast flakes (for the cheesy flavour). Yum loved it and recommending the above recipe to friends and family.

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about 1 year ago fhp

I've been making this fresh corn polenta for a couple of years now and everyone loves it. Last night we had it with platters of Johnny Cakes, Bacon and fresh Tomatoes. Summer!!!

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about 1 year ago Lynn Antone

Wondering if this is allowed to sit will it become thick enough to slice???

Stringio

about 1 year ago Lisa Wehr

Would it be possible to cook the ears whole and then cut off the kernels and process them? I know it wouldn't come out the same weight, but it seems easier to do than than cook the kernels and fish them out with a slotted spoon.

Miglore

about 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

I've never tried it, but it would probably work -- you may need to add splashes of the cooking liquid while processing. Alternately, rather than fishing out the kernels, you can also just strain the kernels over a bowl, reserving the broth in case you want to add any back in.

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over 1 year ago crabby Q

Made this last night. Delish!! We licked our plates clean. I used 1.5 cups of water to cook the kernels and added the whole amount back, but prob could have used less, as it took awhile to cook down. And used half the butter. Was still very rich and yummy.

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over 1 year ago rags

I made this twice last week with fresh vegetables from my garden. As long as fresh corn is available, I will never again use dried polenta. This had such a wonderful, sweet corn flavor! The second time I made it I topped it with crispy fried scallions, toasted almond pieces and some lime zest. I then drizzled a small amount of sriracha marinade I had made for chicken skewers over the polenta. It was a delicious confluence of east meets mediterranean. The possibilities are endless.