Home > food, vegetarian > Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce

Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce

IMG_0833.jpg

I’ve been eyeing this eggplant recipe for a while and finally found some eggplant and corn at the local farmer’s market. A friend gave me a ton of fresh tomatoes from his garden and we were able to pull this recipe together on a weeknight within 45 minutes. 

Some notes:

  • Eggplant sucks up a lot of oil and you might be tempted to add extra oil when it initially absorbs the 2/3 cups you just put in. Don’t…some of that oil will come out again later in the cooking process. Trust the recipe.
  • I didn’t bother peeling the tomatoes. Summer garden fresh tomatoes are not to be messed with.
  • We didn’t have as much feta as we thought we did so we supplemented with a hodgepodge of other cheese we had in the fridge. The feta really adds to the meatiness of this recipe.
  • I’d probably drop the butter in the polenta down to 2 Tbsp. We didn’t add much corn water back into the polenta so that sped up the cooking time. 

Thank you to Clare for posting her version on Instagram and making me hungry.

Advertisements
Categories: food, vegetarian
  1. No comments yet.
  1. August 26, 2014 at 11:57 am

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: