Dinner mashup: Polenta & meatballs
We’re heading out of town so I’m trying to use all the produce before we leave. Last night’s dinner was supposed to be another batch of Sweet Corn Polenta with Eggplant Sauce but as we started prepping, I realized the eggplant had not survived. We’d already started the polenta using 1.25 bags of frozen corn kernels…so I looked in the freezer and luckily found a batch of meatballs. We made a fresh tomato salad with basil from the garden and pulled together a nice dinner that used what we already had.
The frozen corn polenta was not as sweet as the fresh corn polenta we made previously, but I must say this method requires a lot less stirring than dried/ground polenta and sure tastes better.
Fresh Corn Polenta (from Yotam Ottolenghi) makes 2-4 servings
- 6 ears of corn, shucked or 1.25 lb frozen corn kernels
- 2.25 cups water
- 2 Tbsp butter, diced
- 7 oz feta, crumbled
- 1/4 tsp salt
- Black pepper to taste
- Place the kernels in a medium saucepan and fill with water to barely cover. Bring to a boil and simmer on low for 12 minutes. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve 1 cup of cooking liquid.
- Process them for 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.
- Return the corn mixture to the pan and cook, stirring occasionally, on low heat for 10 to 15 minutes, or until the mixture thickens to mashed potato consistency. Add reserved liquid if you need to.
- Fold in the butter, feta, salt and some pepper and optionally cook for a further 2 minutes. Taste and add more salt if needed.