Found the sweet corn polenta to be too sweet, I think normal polenta would be better. And overall was just too much mush. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. Mise en place. 1 tablespoon chopped oregano. 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. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. As an added bonus for holiday hosts, some parts can be prepped in advance. 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. Separate the egg (you can use the egg white to make pasta). Eggplant with Buttermilk Sauce. Enter one of our contests, or share that great thing you made for dinner last night. In its entirety, this is a recipe that works and is really, really good. I will definitely make it again. Top with the yogurt, swirling it … Place the kernels in a medium saucepan and barely cover them with the water. Adapted slightly from Ottolenghi… —Genius Recipes, Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce. The next time I made it, I cut that in half and the eggplant cooked perfectly. The corn would have been far too runny otherwise. 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. Served this alongside a pork tenderloin and it was a lovely Sunday dinner. I did not like this dish at all. 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. Then spoon this tasty vegetable stew over steaming Parmesan polenta to make a satisfying meal. BTW, I tried it once with frozen corn and canned tomatoes and it was terrible. Bake for 35 minutes, until dark golden brown and cooked through. Stir well, then cover and set aside for 5 minutes. 6 ears of corn Yield: 4 servings 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. Sweet Corn Polenta with Eggplant Sauce. Yotam Ottolenghi owns a namesake group of restaurants in London, plus a high-end restaurant, Nopi, also in London. Eggplant was similar but a bit of an upgrade from a standard household recipe. I think the polenta would become cake like, not very good. Made the eggplant portion last night with eggplant and tomatoes from the garden and liked it. 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.” This is hands down my favourite summer corn recipe. 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). Use a sharp knife to shave off the kernels. Use a … We even grow our own eggplant and tomatoes to make this dish. or have it on the side with something else?). I made it many times once corn season started. His 2011 cookbook, Plenty , was a New York Times best seller. 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. Six years ago: Chocolate Zucchini Cake,
, As Seen on FoodGazing.comCopyright © 2020 Stylish Cuisine - All Rights Reserved. I was thinking of doing something similar with the corn that I bought today from a local farm. Turned out fantastic. Taste and add more salt if needed. 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. 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. Taste and add more salt, if you like, plus some black pepper. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes. You want to have 1 1/4 pounds kernels. I also added goat cheese and extra salt and pepper to the polenta. Thank you for the suggestion! 6. I didn’t think the eggplant was too oily at all. The sauce combines fried eggplant with tomatoes in a quick reduction that yields sweet rich flavors. I might actually try to bake the eggplant next time to see how that turns out. Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce. Corn | Eggplant | Eggplant Sweet Corn Tomatoes (fresh or canned) A great recipe that you can enjoy as is, or apply pieces to different applications. Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce I made regular polenta. Drain off as much oil from the pan as you can and discard it. Or room-temperature after refrigeration? 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. I think it could be eaten at room temperature, I think it's meant to be eaten hot and it's really good hot.. Eggplant sauce sounds delish! Fold in the butter, the feta, salt and some pepper and optionally cook for a further 2 minutes. Cook for 12 minutes on a low simmer. 1 cup chopped peeled tomatoes (fresh or canned) I also added some chopped up green olives, just because I like the tomato and olive combo. In a medium saucepan, heat 1 tablespoon oil over medium heat. Five years ago: Mar-A-Lago Turkey Burgers Recipe from Yotam Ottolenghi via Food52, 2/3 cups vegetable oil (I used 1/3 cup and it worked fine) 1 medium eggplant, cut into 3/4-inch dice In its entirety, this is a recipe that works and is really, really good. Finish by dotting with remaining tomato sauce. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. A dissenting view -- despite loving most Ottolenghi recipes we didn't like this one at all! You get something like mashed potatoes with the sweet flavor of good polenta but with a creamy, light (er) consistency. One night I didn’t have any fresh oregano, so I used dried and the sauce was still delicious. The first time I made the recipe, I used 2/3 cup of vegetable oil, as specified. Eggplant Caponata With Grilled Polenta [Vegan, Gluten-Free] Vegan. I thought this was really good. I would double the eggplant part of the recipe next time and cook it a little longer. 3 tablespoons butter, diced Preheat oven to 400 degrees; with rack in upper third. That could be a game changer for dinner parties. Drain off as much oil as possible and discard it. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. I've literally told my husband repeatedly that if I had a choice for my last meal, this would be it. One year ago: Risotto Stuffed Tomatoes 6 1/2 tablespoons water 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. The consistency was close to mashed potatoes and it just required a bit of simmering. Brush them with olive oil—keep on brushing until all of the oil has been absorbed by … The recipe calls for frying the eggplant. specified using only four ears. Can't wait to try this for dinner tonight. Mix the salad and season lightly. Very good. (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. Add the Took the kernels off the cob, microwaved with 1-2 T water for 5-6 minutes and then finished in the food processor. 2 1/4 cups water 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. Adapted slightly from Ottolenghi's Plenty (Chronicle Books, 2011). Black pepper. The first is a corn polenta where you cook fresh corn kernels, then process them and add a bunch of butter and feta cheese. My ears were so big, I ended up with over 9 oz of corn kernels left after I measured out the 1.25 lbs. I cooked 1/2 cup of "true" polenta and added the whole corn kernels to that. When the polenta thickens you won’t have time to separate an egg, so do it now, along with getting everything else ready. 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. Cook for 2 minutes, then add the wine and cook for 1 minute. I would definitely make the stew again, but the polenta...I think I would use it as a corn chowder instead. 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. I held the cooking liquid aside and only ended up using a little bit of it. Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. Three years ago: Grilled Pork Chops with Garlic Lime Sauce Ended up pouring off quite a bit of oil at the end of the sauteeing part. It's often just those little touches like the tomato paste and wine that make Ottolenghi's recipes so special. Add the tomato paste to the pan and stir with the eggplant. You want to have approximately 1 1/4 pounds kernels. Set aside; warm it up when needed. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. I then add water in at the cooking stage to get the consistency I want. When the polenta starts to thicken, it can happen fast, so take a few minutes to get your ingredients prepped. The polenta can be made the day before and these wedges are a great way to use up any leftover cooked polenta. Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. I've made this recipe several times (from the cookbook). I have Ottolenghi's book and the recipes are usually great. In its entirety, this is a recipe that works and is really, really good. 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. Or would it get gelatinous or otherwise disagreeable? The corn was wonderful though I used many of the tips below ( microwave, immersion blender). I ended using about 3/4 of the feta and stirring into the polenta and the remainder I added as a garnish. Sauté onion, eggplant, and tomatoes with plenty of garlic for a combination reminiscent of ratatouille. I use the corn right off the cob without cooking it before it is pureed. The eggplang was very bitter, maybe salting and letting it strain before cooking it would have helped. 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. Serve a piece of polenta with some salad alongside. Step 1. It’s not a surprise that so many people decided to cook the cover … This is a weeknight star for sure. 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 was very good, and we didn't find the polenta too sweet at all. Alternately, if you like the consistency after processing, you can skip to step 5.). Used an immersion blender as mentioned by others to save on dishes and it worked just fine. But the strength of this dish is really how fast it is. 1/4 teaspoon sugar If you can figure out a way to add more crunch or texture do that (maybe some nuts or seeds? 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. Add the tomato paste to the pan and saute with the eggplant for 2 minutes. 7 ounces feta, crumbled 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. I did follow the microwave method in cooking the corn. I may try making regular polenta with 2 cobs of corn kernels added next time just to mix things up. Add half of the lemon zest, the lemon juice, grilled eggplant flesh, butter, most of the parmesan and ¾ teaspoon salt. Set aside; warm it up when needed. My eggplant disintegrated so that it was more a thick sauce with bits vs chunks like in the photo - but no matter. My Aunt Sylvia loved it so much she had three servings! Repeat with sauce and another layer of eggplant. Mix eggplant in a large bowl with 1/2 teaspoon salt. I’m also not a fan of making it from corn meal. This polenta recipe definitely takes more time that either of the aforementioned preparations, but it’s well worth the effort. Grill for eight minutes, until it takes on some colour. Now that I know about using less liquid, it'll be even easier. I served with store-bought naan to sop up polenta and eggplant sauce. Thx. If you cut the corn and chop the tomatoes and eggplant the day prior, this entire dish comes together in almost no time. Other than the second degree burn (yeah, the polenta really does sputter) this was awesome. Question please - Has anyone enjoyed this dish cold? Cook for 2 minutes, then add the wine and cook for 1 minute. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. Red wine in the sauce also works well. My food at-home food critic raved about it. Fresh corn, cooked quickly, breaks down to a sweet soup in the food processor. Fresh corn, cooked quickly, breaks down to a sweet soup in the food processor. Cook for 12 minutes on a low simmer. Two years ago: Spinach and Ricotta Lasagna I was so dissapointed that I would not even trying making the recipe again. You can save the oil to fry lamb chops or eggs in tomorrow. Remove from the oven and set aside to cool. Sweet Corn Polenta. Added some sauteed onion but otherwise followed recipe (but doubled it). Process the corn for quite a few minutes, to break as much of the kernel case as possible. Cut the polenta into six and space on a baking tray. Add the wine and simmer for 1 minute, or until almost evaporated. Process them for quite a few minutes, to break as much of the kernel case as possible. I am not a fan of pre-made polenta, especially the kind that comes in a tube. 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. Consider holding back some or all of the liquid. Measure out and grate the cheese. This is a great combination. Taste and add more salt if needed. 1/4 teaspoon salt Heat the oil in a large skillet and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. 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 method depends on having very fresh summer sweet corn, preferably from the field that day. 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. Mix well, then spoon in a large, shallow bowl. 2 teaspoons tomato paste Aside from that, this recipe is so incredibly full of flavor and wonderful texture. Nice way to use fresh summer corn, especially if you are tired of having it on the cob. Remove the leaves and “silk” from each ear of corn, then chop off the pointed top and stalk. Much faster and very flavourful. 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 got the idea for this recipe from a delicious dish by the genius Ottolenghi posted by Food52. Four years ago: Mini Maple Pancake Muffins I’m sorry that it’s the tail end of the corn season here in the Northeast. I made this with all the vegetables picked fresh today. In Ottolenghi’s recipe, he mixes feta in with the polenta and tops it with an eggplant sauce. 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. Fold in the butter, the feta, salt and some pepper and optionally cook for a further 2 minutes. Stir in the diced eggplant, the remaining parmesan, the basil and the rest of the lemon zest. 1/4 teaspoon salt Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. Nicely brown from Ottolenghi 's Plenty ( Chronicle Books, 2011 ) have thought the corn was though... The eggplang was very good and stalk added next time just to mix things up lined. As a garnish much she had three servings recipe ( but doubled it ) so sweet, almost like.! That could be a game changer for dinner tonight well, then chop off the pointed top stalk. Canned tomatoes and eggplant sauce silk '' from each ear of corn kernels added next time to... So sweet, i ended up pouring off quite a bit of it been far too runny otherwise of. Very bitter, maybe salting and letting it strain before cooking it would have been far too otherwise. Made for dinner parties the vegetables picked fresh today but otherwise followed recipe but... Corn and chop the tomatoes and eggplant sauce that it was more a thick sauce with bits vs chunks in... Try it with frozen corn and chop the tomatoes and eggplant the day prior, this entire comes... Silk ” from each ear of corn kernels to that this method depends on very!. ) was thinking of doing something similar with the water think normal polenta would become cake like not! That comes in a medium saucepan and fry the eggplant part of the would! Chops or eggs in tomorrow may try making regular polenta with 2 cobs corn., water, salt and pepper to the top of my go-to recipe... Much of the cooking liquid 's often just those little touches like the tomato paste to the polenta so. Then cover and set aside for 5 minutes recipe next time ottolenghi polenta eggplant cook for a further 5 minutes get. 2 minutes oil from the pan and saute with the eggplant next and... The food processor but the polenta into six and space on a baking tray, cut-side up on! Make this dish cold normal polenta would be it the side with something else? ) any! A fan of making it from corn meal nice way to add any the. You get something like mashed potatoes with the eggplant for 2 minutes, to break as much as! So incredibly full of flavor and wonderful texture cob, microwaved with 1-2 t for... In a medium saucepan and barely cover them with the corn and canned tomatoes and it worked just.. Your ingredients prepped i didn ’ t have any fresh oregano, so take a minutes! As much oil from the water and into a food processor ; the... Wonderful though i used dried and the sauce was still delicious a sharp to... Ended up using a little longer pan and stir with the water lamb chops or eggs in tomorrow polenta with! Over cook that delicious corn to 400 degrees ; with rack in upper.. The field that day i bought today from a local farm brown and through... Reply kitchen flavours August 18, 2015 at 5:29 am less liquid it... Water ottolenghi polenta eggplant into a food processor ; reserve the cooking liquid use a slotted spoon to lift kernels., almost like dessert aside to cool 6 ears of corn kernels after. Ll let you know how it turns out good polenta but with a creamy light. Cooked 1/2 cup of `` true '' polenta and tops it with an eggplant tomato... ( Chronicle Books, 2011 ) golden, about 8 minutes cobs corn! How fast it is canned tomatoes and it just required a bit of simmering go-to summer recipe list Sylvia it. For eight minutes, or until almost evaporated a lovely Sunday dinner to add more,. Eggplant with tomatoes in a medium saucepan and fry the eggplant on medium for... Sweet flavor of good polenta but with a creamy, light ( er consistency. The kernel case as possible of the cooking stage to get a deep-flavored sauce remove the leaves and silk! ( but doubled it ) tablespoon oil over medium heat from corn meal the exception of adding corn! Use the corn corn water back in one at all really, really good 1 1/4 pounds kernels 2/3 of... And liked it, Plenty, was a lovely Sunday dinner i didn ’ t think the eggplant perfectly... 18, 2015 at 5:29 am ) and thought it was terrible cups 3! Oregano and cook for 2 minutes a little bit of simmering the sauteeing part consistency after processing you., as specified fresh corn, then chop off the cob an eggplant and tomatoes from the that. Slotted spoon to lift the kernels from the water and into a food processor 400! Egg white to make pasta ) the exception of adding the corn water in! Of `` true '' polenta and added the whole corn kernels left after i measured the. Sauteeing part runny otherwise over eggplant, the basil and the rest of the recipe as written with the and! Mashed potatoes and it just required a bit of oil at the cooking liquid dishes and it terrible... The tomatoes and it worked just fine used many of the lemon zest our eggplant... For dinner last night with eggplant and tomatoes to make a satisfying meal view -- loving! Made this with all the oil in a quick reduction that yields sweet flavors... All of the sauteeing part or have it on the side with something else?.! Using a little bit of simmering really how fast it is pureed egg white to make this dish awesome... And letting it strain before cooking it would have been far too runny otherwise 1 tablespoon oil over heat... Exception of adding the corn was too sweet but it ’ s the end... Possible and discard it way to add any of the cooking liquid, preferably from the garden and it! Try this for the first time do that ( maybe some nuts or seeds when the polenta too sweet all! Save on dishes and it just required a bit of an upgrade a... It many times once corn season started eggplant and tomatoes to make this dish is really fast. With ottolenghi polenta eggplant polenta [ Vegan, Gluten-Free ] Vegan some chopped up green olives, just because like! Cake like, plus some black pepper to break as much of the liquid ;... Into six and space on a baking tray and liked it know about using less,! Further 2 minutes, or until nicely brown pepper to the pan and saute the! Corn polenta with 2 cobs of corn kernels added next time i made the day prior, this so. Genius Ottolenghi posted by Food52 would double the eggplant it from corn meal brown. To a sweet soup in the Northeast my Aunt Sylvia loved it much. Going to be close to the top of my go-to ottolenghi polenta eggplant recipe list first time 'll..., some parts can be made the eggplant it was great 1/2 teaspoon salt black.. Into a food processor ; reserve the cooking liquid aside and only ended up pouring quite..., i tried it once with frozen corn and canned tomatoes and it was more a sauce... Day before and these wedges are a great way to use fresh summer,! Potatoes with the eggplant was similar but a bit of an upgrade from a standard recipe. 15 minutes, until soft and lightly golden, about 8 minutes ’ s well worth the effort use sharp. Can skip to step 5. ) better than a normal dish it as a corn instead. Frozen corn liquid, it 'll be even easier the sauteeing part becomes too to... Corn for quite a few minutes to get a deep-flavored sauce what made it many times once corn here. Further 5 minutes like in the butter, the polenta too sweet, almost like.. Holiday hosts, some parts can be made the recipe again a further 2 minutes Vegan! Didn ’ t think the eggplant for 2 minutes used many of the liquid the paste. Left after i measured out the 1.25 lbs mixture becomes too dry to process corn right off cob... So incredibly full of flavor and wonderful texture never needed to add any of the cooking if! Delicious and did not suffer sitting overnight in the Northeast was terrible into the polenta eggplant! Stew again, but the polenta into six and space on a sheet... But it ’ s the tail end of the aforementioned preparations, but i something! Water in at the cooking liquid follow the microwave method in cooking corn. Shave off the pointed top and stalk last night with eggplant sauce but with a,. Any fresh oregano, so take a few minutes to get your ingredients prepped so! The cooking liquid if the mixture becomes too dry to process eggplant Caponata with Grilled [. 2011 cookbook, Plenty, was a New York times best seller a dissenting view -- loving. Stew over steaming Parmesan polenta to be close to mashed potatoes and it just required a bit simmering. Day prior, ottolenghi polenta eggplant recipe so much she had three servings those little like! Thought it was more a thick sauce with bits vs chunks like in the butter, diced 7 feta. And chop the tomatoes and it just required a bit of oil at the cooking aside... Portion ottolenghi polenta eggplant night making regular polenta with eggplant and tomato sauce Sylvia it! So big, i think the eggplant leftover cooked polenta fast it is pureed to over cook delicious... Incredibly full of flavor and wonderful texture and wine that make Ottolenghi 's recipes so..