, As Seen on FoodGazing.comCopyright © 2020 Stylish Cuisine - All Rights Reserved. Taste and add more salt if needed. Made the eggplant portion last night with eggplant and tomatoes from the garden and liked it. I followed the recipe as written with the exception of adding the corn water back in. Grill for eight minutes, until it takes on some colour. Nice way to use fresh summer corn, especially if you are tired of having it on the cob. Ended up pouring off quite a bit of oil at the end of the sauteeing part. This is going to be close to the top of my go-to summer recipe list. The recipe calls for frying the eggplant. 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. I’ll let you know how it turns out. Yotam Ottolenghi owns a namesake group of restaurants in London, plus a high-end restaurant, Nopi, also in London. (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. 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 was so dissapointed that I would not even trying making the recipe again. 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. Four years ago: Mini Maple Pancake Muffins Taste and add more salt if needed. Use a … Remove the polenta leaves and silk threads from the corn cobs and chop the point and the shaft off. Repeat with sauce and another layer of eggplant. Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce Add some of the cooking liquid if the mixture becomes too dry to process. Fresh corn, cooked quickly, breaks down to a sweet soup in the food processor. Finish by dotting with remaining tomato sauce. My Aunt Sylvia loved it so much she had three servings! 7 ounces feta, crumbled 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. Serve a piece of polenta with some salad alongside. I’m also not a fan of making it from corn meal. I ended using about 3/4 of the feta and stirring into the polenta and the remainder I added as a garnish. Set aside; warm it up when needed. 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. One year ago: Risotto Stuffed Tomatoes Question please - Has anyone enjoyed this dish cold? Mix eggplant in a large bowl with 1/2 teaspoon salt. I did not like this dish at all. A dissenting view -- despite loving most Ottolenghi recipes we didn't like this one at all! But the strength of this dish is really how fast it is. —Genius Recipes, Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce. Add the tomato paste to the pan and stir with the eggplant. 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) 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. I also added some chopped up green olives, just because I like the tomato and olive combo. 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 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. It's a polenta made with fresh sweet corn and topped with an Eggplant and Tomato Sauce. Served this alongside a pork tenderloin and it was a lovely Sunday dinner. 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. 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. 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. I cooked 1/2 cup of "true" polenta and added the whole corn kernels to that. Mise en place. When the polenta thickens you won’t have time to separate an egg, so do it now, along with getting everything else ready. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes. Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. The polenta tasted so sweet, almost like dessert. 1 medium eggplant, cut into 3/4-inch dice I served with store-bought naan to sop up polenta and eggplant sauce. Yield: 4 servings 2 1/4 cups water Add the tomato paste to the pan and stir with the eggplant. 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. Drain off as much oil as possible and discard it. I like this recipe so much, I plan to try it with frozen corn. 3 tablespoons butter, diced 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. Eggplant with Buttermilk 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. Promise. Sauté onion, eggplant, and tomatoes with plenty of garlic for a combination reminiscent of ratatouille. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. 1/4 teaspoon salt Cook for 12 minutes on a low simmer. Found the sweet corn polenta to be too sweet, I think normal polenta would be better. 2 teaspoons tomato paste Sweet Corn Polenta with Eggplant Sauce. My food at-home food critic raved about it. I held the cooking liquid aside and only ended up using a little bit of it. Bake for 35 minutes, until dark golden brown and cooked through. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. This polenta recipe definitely takes more time that either of the aforementioned preparations, but it’s well worth the effort. 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. Used an immersion blender as mentioned by others to save on dishes and it worked just fine. In Ottolenghi’s recipe, he mixes feta in with the polenta and tops it with an eggplant sauce. Eggplant sauce sounds delish! Alternately, if you like the consistency after processing, you can skip to step 5.). I made this with all the vegetables picked fresh today. 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. I also added goat cheese and extra salt and pepper to the polenta. Remove the leaves and “silk” from each ear of corn, then chop off the pointed top and stalk. One night I didn’t have any fresh oregano, so I used dried and the sauce was still delicious. I might actually try to bake the eggplant next time to see how that turns out. 6 ears of corn This is fantastic. 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. Black pepper. This is a great combination. I get how others may have thought the corn was too sweet but it was fine for us. Preheat oven to 400 degrees; with rack in upper third. Five years ago: Mar-A-Lago Turkey Burgers Separate the egg (you can use the egg white to make pasta). Terrific. Heat the oil in a large skillet and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. You can save the oil to fry lamb chops or eggs in tomorrow. My ears were so big, I ended up with over 9 oz of corn kernels left after I measured out the 1.25 lbs. 6 1/2 tablespoons water So fresh tasting. Add the wine and simmer for 1 minute, or until almost evaporated. Added some sauteed onion but otherwise followed recipe (but doubled 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. Reply Joyce Rachel Lee-Bates August 17, 2015 at 2:51 am. 1/4 cup dry white wine 1 cup chopped peeled tomatoes (fresh or canned) 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 then add water in at the cooking stage to get the consistency I want. Add half of the lemon zest, the lemon juice, grilled eggplant flesh, butter, most of the parmesan and ¾ teaspoon salt. His dish is awesome, but I wanted something lighter and summery. This method depends on having very fresh summer sweet corn, preferably from the field that day. 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. If you can figure out a way to add more crunch or texture do that (maybe some nuts or seeds? Measure out and grate the cheese. Eggplant Caponata With Grilled Polenta [Vegan, Gluten-Free] Vegan. Use a sharp knife to shave off the kernels. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. Season started needed to add any of the cooking liquid in its entirety, this entire dish together! 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