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Creamy Fresh Sweet Corn Polenta
Fresh sweet corn, blended right off the cob, transforms into a creamy, savory porridge that rivals any traditional dried cornmeal. You'll top this soothing base with a rich, chunky eggplant and tomato sauce that perfectly balances the natural sweetness of the corn. The addition of crumbled feta and butter gives the dish a luxurious, comforting texture you won't be able to resist. It's a wonderful vegetarian dinner or a hearty side dish that brings bright, acidic notes to your table.
Ingredients
- 2/3 cup vegetable oil
- 1 medium eggplant, cut into 3 / 4 -inch dice
- 2 tsp tomato paste
- 1 / 4 cup white wine
- 1 cup chopped peeled tomatoes (fresh or canned)
- 6 1 / 2 tbsp water
- 1 / 4 tsp salt
- 1 / 4 tsp sugar
- 1 tbsp chopped oregano
- 6 ears of corn 2 1 / 4 cups water 3 tbsp butter, diced 7 oz feta, crumbled 1 / 4 tsp salt
Instructions
- 1Heat the vegetable oil in a large saucepan over medium heat. Fry the diced eggplant for about 15 minutes until it turns nicely brown.
- 2Drain and discard as much excess oil from the pan as possible. Stir the tomato paste into the eggplant and cook for 2 minutes. Pour in the white wine and cook for 1 more minute.
- 3Stir in the chopped tomatoes, water, salt, sugar, and chopped oregano. Cook for another 5 minutes to develop the flavors of the sauce, then set it aside to keep warm.
- 4Prepare the fresh corn by removing the husks and silk from each ear. Stand each ear upright on a cutting board and use a sharp knife to carefully slice the kernels off the cob.
- 5Transfer the fresh corn kernels to a medium saucepan and cover them with the measured water. Bring the liquid to a low simmer and cook for 12 minutes.
- 6Use a slotted spoon to move the cooked corn kernels into a food processor, keeping the cooking liquid in the saucepan. Blend the kernels for several minutes to break them down completely, adding a splash of the reserved liquid if the mixture becomes too thick.
- 7Return the blended corn paste to the saucepan with the remaining cooking liquid. Cook over low heat, stirring frequently, for 10 to 15 minutes until the mixture thickens to the consistency of mashed potatoes. Stir constantly here so the bottom doesn't scorch.
- 8Fold the diced butter, crumbled feta, salt, and a pinch of black pepper into the thickened corn. Cook for 2 more minutes, then taste and adjust the seasoning.
- 9Spoon the creamy fresh corn polenta into shallow serving bowls and top the center of each portion with the warm eggplant and tomato sauce.
Notes
- Make ahead: You can prepare the eggplant and tomato sauce up to 2 days in advance and reheat it gently on the stove before serving.
- Prep: When cutting corn off the cob, place the ear inside a large bowl to catch the flying kernels and prevent a messy counter.
- Swap: If you don't have white wine on hand, substitute it with a splash of vegetable broth and a squeeze of lemon juice.