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8 Comments
Jennifer S.
October 28, 2016
I made this tonight and it was delicious. A couple of things - I didn't have enough fresh corn so I used what I had. After cooking it and blending it, I added it to some normal polenta cooking in another pan instead and it was very good. The feta makes this very rich, so portion accordingly. And my eggplant absorbed way too much of the oil - I think I should have used a wider pan. Still delicious, though!
Barb
October 20, 2015
My kitchen is overflowing with the last harvest of my eggplants. Can't wait to try this recipe !
Dana R.
October 20, 2015
I would think that traditional corn meal polenta with some pureed frozen corn added might replace the fresh corn version if there is no fresh corn or if you want to spend less time and effort. I plan to try this soon. Eliminating or reducing the feta might make it less rich.
julita84
October 18, 2015
Although this dish was tasty, it was much richer and heavier than I had imagined. Also, I used frozen corn kernels, and the consistency of the polenta didn't reach the desired thickness: I added a bit of flour, which helped a lot.
Bella B.
October 14, 2015
Polenta is delicious! I will have to try this variation.
xoxoBella | http://xoxobella.com
xoxoBella | http://xoxobella.com
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