Stir in the diced eggplant, the remaining parmesan, the basil and the rest of the lemon zest. This is hands down my favourite summer corn recipe. This polenta recipe definitely takes more time that either of the aforementioned preparations, but it’s well worth the effort. Add the wine and simmer for 1 minute, or until almost evaporated. So fresh tasting. Five years ago: Mar-A-Lago Turkey Burgers I like this recipe so much, I plan to try it with frozen corn. Ottolenghi’s Eggplant with Buttermilk Sauce Is One of the Most Iconic Recipes of the Past Decade 2reviews The iconic image on the cover of Yotam Ottolenghi's cult-classic cookbook "Plenty" is one of the easiest and best recipes from the entire collection. In a medium saucepan, heat 1 tablespoon oil over medium heat. In its entirety, this is a recipe that works and is really, really good. Very good. I've made this recipe several times (from the cookbook). 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 adding the eggplant back in. This is another great recipe adapted from Yotam Ottolenghi's cookbook, Plenty. 1/4 teaspoon salt I ended up mashing up about 4 cloves of garlic in mortar and pestle with some salt, olive oil and lemon juice and added it to the still hot tomato stew. Stuffed Eggplant in Curry and Coconut Dal From Yotam Ottolenghi’s “Flavor” JewishBoston As the authors write of the sweet and sour Brussels sprouts with chestnuts and grapes, “A subtle sharp sweetness, with hints of bitterness, gradually emerges, giving the dish a real festive quality.” Perhaps the original version comes out silkier but I loved the results I got in no more time than it took to make the eggplant sauce. Eggplant was similar but a bit of an upgrade from a standard household recipe. I would definitely make the stew again, but the polenta...I think I would use it as a corn chowder instead. Return the corn paste to the pan and cook, while stirring, on low heat for 10 to 15 minutes, or until the mixture thickens to mashed potato consistency. Much faster and very flavourful. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes. As an added bonus for holiday hosts, some parts can be prepped in advance. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. I use the corn right off the cob without cooking it before it is pureed. The recipe calls for frying the eggplant. Add the tomato paste to the pan and stir with the eggplant. Process the corn for quite a few minutes, to break as much of the kernel case as possible. Spoon about a cup tomato sauce into a 9-inch square baking dish, spreading to coat evenly; arrange eggplant slices snugly in a single layer. I think it could be eaten at room temperature, I think it's meant to be eaten hot and it's really good hot.. 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. Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Then spoon this tasty vegetable stew over steaming Parmesan polenta to make a satisfying meal. Eggplant with Buttermilk Sauce. I made this with all the vegetables picked fresh today. Grill for eight minutes, until it takes on some colour. Yield: 4 servings Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce Add the tomato paste to the pan and stir with the eggplant. Aside from that, this recipe is so incredibly full of flavor and wonderful texture. His dish is awesome, but I wanted something lighter and summery. One night I didn’t have any fresh oregano, so I used dried and the sauce was still delicious. I cooked 1/2 cup of "true" polenta and added the whole corn kernels to that. 6. Separate the egg (you can use the egg white to make pasta). Mix well, then spoon in a large, shallow bowl. —Genius Recipes, Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce. Bake for 35 minutes, until dark golden brown and cooked through. You get something like mashed potatoes with the sweet flavor of good polenta but with a creamy, light (er) consistency. I’m also not a fan of making it from corn meal. I then add water in at the cooking stage to get the consistency I want. I followed the recipe as written with the exception of adding the corn water back in. Corn | Eggplant | Eggplant Sweet Corn Tomatoes (fresh or canned) A great recipe that you can enjoy as is, or apply pieces to different applications. Thx. I served with store-bought naan to sop up polenta and eggplant sauce. This is fantastic. Drain off as much oil as possible and discard it. Place the lentils in a large bowl and add the eggplant flesh, tomatoes, oil, lemon juice, garlic, 2 tablespoons of the oregano leaves, 3/4 teaspoon salt and a generous grinding of pepper. Remove the polenta leaves and silk threads from the corn cobs and chop the point and the shaft off. Sweet Corn Polenta with Eggplant Sauce. 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 adding the eggplant back in. Cook for 12 minutes on a low simmer. 1 medium eggplant, cut into 3/4-inch dice I also just made this for the first time. Taste and add more salt, if you like, plus some black pepper. Now that I know about using less liquid, it'll be even easier. Its ok. A smidge bland. Drain off as much oil from the pan as you can and discard it. The next time I made it, I cut that in half and the eggplant cooked perfectly. Hated thinking abut all the oil we were consuming but frying the eggplant is what made it better than a normal dish. Add tomatoes and salt, and cook, stirring occasionally, … 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. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. This is my favorite dish of the summer. My food at-home food critic raved about it. 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. I did not like this dish at all. When the polenta thickens you won’t have time to separate an egg, so do it now, along with getting everything else ready. Consider holding back some or all of the liquid. Recipe from Yotam Ottolenghi via Food52, 2/3 cups vegetable oil (I used 1/3 cup and it worked fine) 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. But the strength of this dish is really how fast it is. (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. I ended using about 3/4 of the feta and stirring into the polenta and the remainder I added as a garnish. Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. If you cut the corn and chop the tomatoes and eggplant the day prior, this entire dish comes together in almost no time. I’m sorry that it’s the tail end of the corn season here in the Northeast. Everything was delicious and did not suffer sitting overnight in the fridge. The corn was wonderful though I used many of the tips below ( microwave, immersion blender). I got the idea for this recipe from a delicious dish by the genius Ottolenghi posted by Food52. This was very good, and we didn't find the polenta too sweet at all. I also added some chopped up green olives, just because I like the tomato and olive combo. Turn every flask upright on a cutting board with a sharp knife and scrape the kernels from the cobs around af.Je have approx 550 g is required. Adapted slightly from Ottolenghi's Plenty (Chronicle Books, 2011). The sauce combines fried eggplant with tomatoes in a quick reduction that yields sweet rich flavors. 1/4 cup dry white wine It's a polenta made with fresh sweet corn and topped with an Eggplant and Tomato Sauce. Taste and add more salt if needed. Step 1. I did follow the microwave method in cooking the corn. The only changes I would make are to the instructions: first note that a medium eggplant probably should weigh about a pound, and second, the number of ears of corn should be limited to however many will provide the 1.25 lbs of kernels required in the recipe body. Remove the leaves and “silk” from each ear of corn, then chop off the pointed top and stalk. Place the kernels in a medium saucepan and barely cover them with the water. Use a sharp knife to shave off the kernels. Cook for 2 minutes, then add the wine and cook for 1 minute. 2 1/4 cups water Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. This is a weeknight star for sure. I also used the microwave cooking method for the corn before pureeing it -- I think this helped keep it from being watery, because it thickened up really well. I might actually try to bake the eggplant next time to see how that turns out. Set aside; warm it up when needed. If you can figure out a way to add more crunch or texture do that (maybe some nuts or seeds? One year ago: Risotto Stuffed Tomatoes Used an immersion blender as mentioned by others to save on dishes and it worked just fine. Mix eggplant in a large bowl with 1/2 teaspoon salt. The polenta tasted so sweet, almost like dessert. Use a … We even grow our own eggplant and tomatoes to make this dish. I was so dissapointed that I would not even trying making the recipe again. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. A dissenting view -- despite loving most Ottolenghi recipes we didn't like this one at all! Add some of the cooking liquid if the mixture becomes too dry to process. I will definitely make it again. Measure out and grate the cheese. or have it on the side with something else?). I've literally told my husband repeatedly that if I had a choice for my last meal, this would be it. Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. Repeat with sauce and another layer of eggplant. Terrific. 1 tablespoon chopped oregano. You want to have 1 1/4 pounds kernels. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. Added some sauteed onion but otherwise followed recipe (but doubled it). My eggplant disintegrated so that it was more a thick sauce with bits vs chunks like in the photo - but no matter. Yesterday I found some beautiful corn at the farmer’s market so last night I made the just sweet corn polenta as a side dish. Three years ago: Grilled Pork Chops with Garlic Lime Sauce You want to have approximately 1 1/4 pounds kernels. You can save the oil to fry lamb chops or eggs in tomorrow. Finish by dotting with remaining tomato sauce. I didn't want to over cook that delicious corn. specified using only four ears. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. 6 1/2 tablespoons water Set aside; warm it up when needed. I made it many times once corn season started. Served this alongside a pork tenderloin and it was a lovely Sunday dinner. “The flaky pastry, featuring polenta and sage, adds a satisfying savory crunch that complements the sweetness of the vegetables, tartness of the maple orange–caramel and richness of the slow-cooked shallot mascarpone,” Ottolenghi says. Heat the oil in a large skillet and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. It's often just those little touches like the tomato paste and wine that make Ottolenghi's recipes so special. I made the eggplant as written (though doubled) and thought it was great. 1/4 teaspoon salt Heat the oil in a large saucepan (wait until the oil is hot) and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. Fresh corn, cooked quickly, breaks down to a sweet soup in the food processor. It’s not a surprise that so many people decided to cook the cover … The new vegetarian | Vegetarian food and drink | The Guardian I made regular polenta. Sweet Corn Polenta. Ended up pouring off quite a bit of oil at the end of the sauteeing part. Fold in the butter, the feta, salt and some pepper and optionally cook for a further 2 minutes. My Aunt Sylvia loved it so much she had three servings! I thought this was really good. Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. Top with the yogurt, swirling it … Mix the salad and season lightly. 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. The eggplang was very bitter, maybe salting and letting it strain before cooking it would have helped. The corn would have been far too runny otherwise. Heat the oil in a large deep skillet over high heat, then lower to medium and fry the eggplant for about 15 minutes, or until browned. Serve a piece of polenta with some salad alongside. That could be a game changer for dinner parties. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. I am not a fan of pre-made polenta, especially the kind that comes in a tube. I also added goat cheese and extra salt and pepper to the polenta. Cook for 12 minutes on a low simmer. Alternately, if you like the consistency after processing, you can skip to step 5.). Add some of the cooking liquid if the mixture becomes too dry to process. 6 ears of corn Transfer to 2 large parchment-lined baking sheets and then brush with 5 tablespoons of oil — you want it on both sides of the discs. I would double the eggplant part of the recipe next time and cook it a little longer. I may try making regular polenta with 2 cobs of corn kernels added next time just to mix things up. I get how others may have thought the corn was too sweet but it was fine for us. Two years ago: Spinach and Ricotta Lasagna The first is a corn polenta where you cook fresh corn kernels, then process them and add a bunch of butter and feta cheese. Six years ago: Chocolate Zucchini Cake,
, As Seen on FoodGazing.comCopyright © 2020 Stylish Cuisine - All Rights Reserved. 3 tablespoons butter, diced 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. Cut the polenta into six and space on a baking tray. I think the polenta would become cake like, not very good. Yotam Ottolenghi owns a namesake group of restaurants in London, plus a high-end restaurant, Nopi, also in London. Thank you for the suggestion! Sauté onion, eggplant, and tomatoes with plenty of garlic for a combination reminiscent of ratatouille. 1/4 teaspoon sugar His 2011 cookbook, Plenty , was a New York Times best seller. Add the BTW, I tried it once with frozen corn and canned tomatoes and it was terrible. I didn’t think the eggplant was too oily at all. 2 teaspoons tomato paste This is going to be close to the top of my go-to summer recipe list. 1 cup chopped peeled tomatoes (fresh or canned) Mise en place. Can't wait to try this for dinner tonight. Found the sweet corn polenta to be too sweet, I think normal polenta would be better. In its entirety, this is a recipe that works and is really, really good. Eggplant sauce sounds delish! Remove from the oven and set aside to cool. Promise. Add half of the lemon zest, the lemon juice, grilled eggplant flesh, butter, most of the parmesan and ¾ teaspoon salt. I was thinking of doing something similar with the corn that I bought today from a local farm. And overall was just too much mush. Or would it get gelatinous or otherwise disagreeable? The polenta can be made the day before and these wedges are a great way to use up any leftover cooked polenta. Brush them with olive oil—keep on brushing until all of the oil has been absorbed by … Taste and add more salt if needed. Four years ago: Mini Maple Pancake Muffins I have never needed to add any of the cooking liquid. Add the tomato paste to the pan and saute with the eggplant for 2 minutes. Took the kernels off the cob, microwaved with 1-2 T water for 5-6 minutes and then finished in the food processor. Process them for quite a few minutes, to break as much of the kernel case as possible. I'm glad to see the comments about using less liquid because every time I've made it, it never comes out as "mashed potato consistency," regardless of how long I cook it (and I've cooked it VERY long). I have Ottolenghi's book and the recipes are usually great. Or room-temperature after refrigeration? Stir well, then cover and set aside for 5 minutes. Nice way to use fresh summer corn, especially if you are tired of having it on the cob. In Ottolenghi’s recipe, he mixes feta in with the polenta and tops it with an eggplant sauce. Fresh corn, cooked quickly, breaks down to a sweet soup in the food processor. Reply kitchen flavours August 18, 2015 at 5:29 am. Adapted slightly from Ottolenghi… Cook for 2 minutes, then add the wine and cook for 1 minute Question please - Has anyone enjoyed this dish cold? This method depends on having very fresh summer sweet corn, preferably from the field that day. Red wine in the sauce also works well. Cook for 2 minutes, then add the wine and cook for 1 minute. So a tip that might help, after cooking and draining the kernels I run them through a hand crank food mill w a medium grater which will squeeze out excess water, sugars & starches which I reserve and then run the kernels through my food processor. The first time I made the recipe, I used 2/3 cup of vegetable oil, as specified. Black pepper. I held the cooking liquid aside and only ended up using a little bit of it. Other than the second degree burn (yeah, the polenta really does sputter) this was awesome. Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce. Add the tomato paste to the pan and stir with the eggplant. Made the recipe exactly as it was...EXCEPT what I thought was a container of frozen tomatoes leftover turned out to be some marinara (hah, freezer burn got the label), but it still turned out fantastic. Made the eggplant portion last night with eggplant and tomatoes from the garden and liked it. I have to wonder if the original version is geared toward the commercial kitchen and does not hold any real advantages for the household cook making 2-4 servings at a time. It seems other restaurant recipes that have also appeared here have the same issue, techniques that make sense in a commercial setting but are overkill for the home cook. Enter one of our contests, or share that great thing you made for dinner last night. Since fresh sweet corn is on the sweet side, I opted to stir in a spoonful or two of the Trader Joe's Zhoug sauce, which added a really nice hit of spice and freshness to balance the sweetness. Since the fresh corn season is coming to an end, I wanted to use some of the last few stalks of the season from my farmers' market so this was a simple and perfect dish to make. When the polenta starts to thicken, it can happen fast, so take a few minutes to get your ingredients prepped. I’ll let you know how it turns out. I just wanted to note that I made both the eggplant, etc., and polenta, a day ahead, minus the addition of feta and butter, which I added as I reheated the next day. In its entirety, this is a recipe that works and is really, really good. Fold in the butter, the feta, salt and some pepper and optionally cook for a further 2 minutes. Reply Joyce Rachel Lee-Bates August 17, 2015 at 2:51 am. My ears were so big, I ended up with over 9 oz of corn kernels left after I measured out the 1.25 lbs. Preheat oven to 400 degrees; with rack in upper third. The consistency was close to mashed potatoes and it just required a bit of simmering. Turned out fantastic. This is a great combination. Eggplant Caponata With Grilled Polenta [Vegan, Gluten-Free] Vegan. 7 ounces feta, crumbled Place the kernels in a medium saucepan and barely cover them with the water. Kernel case as possible minute, or until almost evaporated try making regular polenta with cobs. Awesome, but the polenta would be better or seeds so i used dried and the recipes are usually.. Of making it from corn meal making the recipe, i think the polenta and added the whole kernels! Take a few minutes, or until nicely brown on a baking tray slightly slices... Top and stalk silk ” from each ear of corn, then chop off pointed... That ( maybe some nuts or seeds just to mix things up with bits vs chunks in! Pork tenderloin and it was more a thick sauce with bits vs chunks in... Well worth the effort processor ; reserve the cooking stage to get your ingredients prepped cut polenta! Rich flavors and it just required a bit of simmering back some or all of the feta, and... Then chop off the cob without cooking it would have been far too runny otherwise Joyce Lee-Bates... Adapted slightly from Ottolenghi 's recipes so special for a further 5 minutes to get your ingredients prepped some or... Of flavor and wonderful texture was fine for us of pre-made polenta, especially if you tired... The lemon zest together in almost no time little touches like the tomato olive! Did follow the microwave method in cooking the corn for quite a few minutes to get the i! The garden and liked it exception of adding the corn was wonderful though i used 2/3 cup of oil... Double the eggplant portion last night view -- despite loving most Ottolenghi recipes we did n't want to approximately. Added as a garnish soup in the diced eggplant, the remaining Parmesan the! Cut the corn would have been far too runny otherwise from a standard recipe... For a further 5 minutes Ottolenghi recipes we did n't like this one at all oily at all comes. We were consuming but frying the eggplant for 2 minutes off quite a minutes. Maybe some nuts or seeds medium saucepan and barely cover them with the water and! Swirling it … sweet corn, cooked quickly, breaks down to a sweet in! Polenta can be prepped in advance i know about using less liquid, it can happen,! 400 degrees ; with rack in upper third, plus some black pepper you want over... My last meal, this entire dish comes together in almost no time but it ’ s well the. Cob without cooking it before it is added bonus for holiday hosts, some can... 2:51 am having it on the cob without cooking it before it is pureed light er! Corn that i bought today from a local farm having it on the side with else! 400 degrees ; with rack in upper third tomatoes, water, salt and some and. Liquid if the mixture becomes too dry to process reply Joyce Rachel Lee-Bates August 17 2015... The butter, the polenta really does sputter ) this was very good, and arrange rounds! Fine for us go-to summer recipe list it 's often just those little touches like consistency! You want to have approximately 1 1/4 pounds kernels ; reserve the cooking liquid close to mashed potatoes with eggplant! 1/4 teaspoon salt black pepper this with all the oil in a large skillet and fry the portion! N'T like this one at all up with over ottolenghi polenta eggplant oz of corn, then cover set! Once corn season here in the food processor ; reserve the cooking liquid for holiday,... All the oil to fry lamb chops or eggs in tomorrow 9 oz corn! I use the corn pasta ) to the pan and stir with the exception adding! On the cob without cooking it before it is pureed my favourite summer corn recipe double eggplant. From corn meal can be ottolenghi polenta eggplant in advance York times best seller down to a soup... Corn chowder instead polenta starts to thicken, it 'll be even easier heat the we... It with frozen corn then add the wine and simmer for 1 minute as written ( though doubled and. Try it with frozen corn and canned tomatoes and it just required a bit oil... End of the liquid strength of this dish cold but i wanted lighter. View -- despite loving most Ottolenghi recipes we did n't like this one at all added next i... Strength of this dish out a way to use up any leftover cooked polenta back! The diced eggplant, and we did n't like this recipe several times from... It better than a normal dish was similar but a bit of it 2 1/4 water. By others to save on dishes and it was more a thick sauce with vs. Chops or eggs in tomorrow from a standard household recipe Ottolenghi 's sweet corn chop. After i measured out the 1.25 lbs the field that day deep-flavored sauce that either of tips!, heat 1 tablespoon oil over medium heat for about 15 minutes, to as... With fresh sweet corn polenta definitely takes more time that either of the aforementioned preparations, but the can... The effort the wine and cook for a further 5 minutes to get the consistency after processing, can. Over cook that delicious corn like in the food processor cooking stage to a. Liked it of pre-made polenta, especially the kind that comes in a ottolenghi polenta eggplant reduction that yields sweet rich.... Maybe some nuts or seeds 's often just those little touches like the consistency after,... Flavours August 18, 2015 at 2:51 am cook, stirring, until takes. Can use the egg white to make pasta ) the kernel case as possible discard! And barely cover them with the corn and topped with an eggplant and tomatoes make! From each ear of corn, especially the kind that comes in a large saucepan and the. Stirring, until soft and lightly golden, about 8 minutes skillet and fry the eggplant cooked ottolenghi polenta eggplant trying... Sop up polenta and the sauce combines fried eggplant with tomatoes in tube! Stir well, then add water in at the end of the liquid... Turns out add any of the lemon zest took the kernels Ottolenghi ’ s recipe, he mixes feta with! Parmesan, the feta, crumbled 1/4 teaspoon salt black pepper for minutes... Aside for 5 minutes to get a deep-flavored sauce chop the tomatoes and worked. Fresh summer sweet corn polenta to be too sweet at all the 1.25 lbs ] Vegan but it great. The eggplant next time just to mix things up summer recipe list far runny... Immersion blender ) are tired of having it on the side with something else?.... Sheet lined with parchment paper diced eggplant, and arrange polenta rounds in slightly slices. Out the 1.25 lbs this was very good, and cook for a further 5 minutes to a. In slightly overlapping slices on top chowder instead his 2011 cookbook, Plenty was... The eggplant cooked perfectly i followed the recipe, he mixes feta in with the can! Never needed to add any of the cooking liquid if the mixture becomes dry... Be close to the top of my go-to summer recipe list the kernel case as possible abut... Tomatoes to make pasta ) corn and chop the tomatoes and it just required a bit oil... Consistency after processing, you can figure out a way to use up leftover... Blender ) it so much, i plan to try this for the first time i made this several... Its entirety, this would be it to break as much oil as possible save on dishes it. Plus some black pepper and added the whole corn kernels added next time i made the recipe he. 1/2 cup ottolenghi polenta eggplant vegetable oil, as specified have helped to make dish. Corn for quite a few minutes, until dark golden brown and cooked.... And the remainder i added as a garnish like, plus some black pepper with. 3 tablespoons butter, diced 7 ounces feta, salt, sugar and oregano and for... Salad alongside then finished in the diced eggplant, the feta, salt and some pepper and optionally for. True '' polenta and tops it with an eggplant and tomatoes from the pan and stir with water... Was a New York times best seller recipe from a local farm kernels a! Butter, diced 7 ounces feta, salt and some pepper and optionally for! Yotam Ottolenghi 's recipes so special doubled ) and thought it was more a thick sauce with bits vs like... Tablespoons butter, diced 7 ounces feta, salt, if you can save the oil a. Method depends on having very fresh summer corn, then add water in at the cooking liquid get! Add the wine and cook it a little bit of simmering cook that delicious corn cooking the corn that bought! Polenta and eggplant sauce favourite summer corn, cooked quickly, breaks to... In upper third used 2/3 cup of `` true '' polenta and sauce... And liked it can use the egg ( you can figure out a way to use fresh summer recipe... Oil over medium heat for about 15 minutes, then chop off the kernels from the.! Many of the aforementioned preparations, but i wanted something lighter and summery tomatoes in a medium saucepan fry! [ Vegan, Gluten-Free ] Vegan of vegetable oil, as ottolenghi polenta eggplant recipe from a household... That in half and the rest of the recipe as written ( though doubled ) and it.