1 / 1
Sweet Corn Polenta
Fresh sweet corn polenta is a creamy, savory porridge topped with a rich eggplant and tomato sauce. Unlike traditional polenta made from dried cornmeal, this version uses fresh corn kernels blended into a smooth, soothing base. The addition of crumbled feta and butter gives it a luxurious, comforting texture. It makes a wonderful vegetarian dinner or a hearty side dish. The bright, acidic notes of the tomato and oregano sauce perfectly balance the natural sweetness of the fresh corn.
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. Trim off the pointed tops and the stalks.
- 5Stand each ear of corn upright on a cutting board. Use a sharp knife to carefully slice the kernels off the cob.
- 6Transfer 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.
- 7Use a slotted spoon to move the cooked corn kernels into a food processor. Keep the cooking liquid in the saucepan for later use.
- 8Blend the kernels for several minutes to break them down completely. Pour in a splash of the reserved cooking liquid if the mixture becomes too thick to process smoothly.
- 9Return 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.
- 10Fold 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 if necessary.
- 11Spoon the creamy fresh corn polenta into shallow serving bowls. Top the center of each portion with the warm eggplant and tomato sauce.