Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce
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.
- 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.