Spoon about 1 cup tomato sauce over eggplant, and arrange polenta rounds in slightly overlapping slices on top. I will definitely make it again. Add some of the cooking liquid if the mixture becomes too dry to process. Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. 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. This is another great recipe adapted from Yotam Ottolenghi's cookbook, Plenty. I did not like this dish at all. Can't wait to try this for dinner tonight. I think it could be eaten at room temperature, I think it's meant to be eaten hot and it's really good hot.. Six years ago: Chocolate Zucchini Cake,

, As Seen on FoodGazing.comCopyright © 2020 Stylish Cuisine - All Rights Reserved. One year ago: Risotto Stuffed Tomatoes Preheat oven to 400 degrees; with rack in upper third. Added some sauteed onion but otherwise followed recipe (but doubled it). The new vegetarian | Vegetarian food and drink | The Guardian The recipe calls for frying the eggplant. 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. 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. 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. You want to have 1 1/4 pounds kernels. I’m sorry that it’s the tail end of the corn season here in the Northeast. I made regular polenta. Buy delicious freshly made Ottolenghi products, hard to find pantry ingredients and signed books from our online store, delivered worldwide. Cut the polenta into six and space on a baking tray. 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. Black pepper. Recipe from Yotam Ottolenghi via Food52, 2/3 cups vegetable oil (I used 1/3 cup and it worked fine) Hated thinking abut all the oil we were consuming but frying the eggplant is what made it better than a normal dish. In its entirety, this is a recipe that works and is really, really good. 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. Now that I know about using less liquid, it'll be even easier. 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 up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. (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. Drain off as much oil from the pan as you can and discard it. Drain off as much oil as possible and discard it. 1/4 cup dry white wine 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. The polenta tasted so sweet, almost like dessert. I made it many times once corn season started. I’ll let you know how it turns out. This is fantastic. Yotam Ottolenghi owns a namesake group of restaurants in London, plus a high-end restaurant, Nopi, also in London. Five years ago: Mar-A-Lago Turkey Burgers Aside from that, this recipe is so incredibly full of flavor and wonderful texture. Place the kernels in a medium saucepan and barely cover them with the water. Then spoon this tasty vegetable stew over steaming Parmesan polenta to make a satisfying meal. I ended using about 3/4 of the feta and stirring into the polenta and the remainder I added as a garnish. I am not a fan of pre-made polenta, especially the kind that comes in a tube. In Ottolenghi’s recipe, he mixes feta in with the polenta and tops it with an eggplant sauce. Use a sharp knife to shave off the kernels. 1 cup chopped peeled tomatoes (fresh or canned) Sweet Corn Polenta. Terrific. This method depends on having very fresh summer sweet corn, preferably from the field that day. 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. Add the 2 1/4 cups water I would double the eggplant part of the recipe next time and cook it a little longer. Eggplant Caponata With Grilled Polenta [Vegan, Gluten-Free] Vegan. BTW, I tried it once with frozen corn and canned tomatoes and it was terrible. Use a … Sweet Corn Polenta with Eggplant Sauce. Process the corn for quite a few minutes, to break as much of the kernel case as possible. You get something like mashed potatoes with the sweet flavor of good polenta but with a creamy, light (er) consistency. Used an immersion blender as mentioned by others to save on dishes and it worked just fine. Taste and add more salt if needed. The corn would have been far too runny otherwise. Or would it get gelatinous or otherwise disagreeable? Place the kernels in a medium saucepan and barely cover them with the water. Taste and add more salt if needed. In its entirety, this is a recipe that works and is really, really good. I think the polenta would become cake like, not very good. Add the wine and simmer for 1 minute, or until almost evaporated. Much faster and very flavourful. The first time I made the recipe, I used 2/3 cup of vegetable oil, as specified. Thank you for the suggestion! I've made this recipe several times (from the cookbook). 6 ears of corn 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. I have Ottolenghi's book and the recipes are usually great. 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. One night I didn’t have any fresh oregano, so I used dried and the sauce was still delicious. Its ok. A smidge bland. Enter one of our contests, or share that great thing you made for dinner last night. 1/4 teaspoon sugar Three years ago: Grilled Pork Chops with Garlic Lime Sauce 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. Step 1. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. 1 tablespoon chopped oregano. I also added some chopped up green olives, just because I like the tomato and olive combo. Heat up the oil in a large saucepan and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. 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. We even grow our own eggplant and tomatoes to make this dish. This is my favorite dish of the summer. Cook for 2 minutes, then add the wine and cook for 1 minute Add the chopped tomatoes, water, salt, sugar and oregano and cook for a further 5 minutes to get a deep-flavored sauce. Nice way to use fresh summer corn, especially if you are tired of having it on the cob. Question please - Has anyone enjoyed this dish cold? Other than the second degree burn (yeah, the polenta really does sputter) this was awesome. Took the kernels off the cob, microwaved with 1-2 T water for 5-6 minutes and then finished in the food processor. I then add water in at the cooking stage to get the consistency I want. This is hands down my favourite summer corn recipe. 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 was so dissapointed that I would not even trying making the recipe again. Cook for 12 minutes on a low simmer. Reply Joyce Rachel Lee-Bates August 17, 2015 at 2:51 am. I might actually try to bake the eggplant next time to see how that turns out. Consider holding back some or all of the liquid. The first is a corn polenta where you cook fresh corn kernels, then process them and add a bunch of butter and feta cheese. 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. Heat the oil in a large skillet and fry the eggplant on medium heat for about 15 minutes, or until nicely brown. His dish is awesome, but I wanted something lighter and summery. Eggplant was similar but a bit of an upgrade from a standard household recipe. The eggplang was very bitter, maybe salting and letting it strain before cooking it would have helped. Repeat with sauce and another layer of eggplant. Taste and add more salt, if you like, plus some black pepper. “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. A dissenting view -- despite loving most Ottolenghi recipes we didn't like this one at all! I was thinking of doing something similar with the corn that I bought today from a local farm. Mix eggplant in a large bowl with 1/2 teaspoon salt. The corn was wonderful though I used many of the tips below ( microwave, immersion blender). Place the eggplant halves, cut-side up, on a baking sheet lined with parchment paper. Grill for eight minutes, until it takes on some colour. As an added bonus for holiday hosts, some parts can be prepped in advance. The consistency was close to mashed potatoes and it just required a bit of simmering. 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. 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. I may try making regular polenta with 2 cobs of corn kernels added next time just to mix things up. And overall was just too much mush. I got the idea for this recipe from a delicious dish by the genius Ottolenghi posted by Food52. I held the cooking liquid aside and only ended up using a little bit of it. Fresh corn, cooked quickly, breaks down to a sweet soup in the food processor. Adapted slightly from Ottolenghi… Cook for 2 minutes, then add the wine and cook for 1 minute. Thx. Reply kitchen flavours August 18, 2015 at 5:29 am. Top with the yogurt, swirling it … The sauce combines fried eggplant with tomatoes in a quick reduction that yields sweet rich flavors. Add the tomato paste to the pan and saute with the eggplant for 2 minutes. Set aside; warm it up when needed. Add the onion and garlic, and cook, stirring, until soft and lightly golden, about 8 minutes. —Genius Recipes, Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce. Stir well, then cover and set aside for 5 minutes. It's often just those little touches like the tomato paste and wine that make Ottolenghi's recipes so special. The polenta can be made the day before and these wedges are a great way to use up any leftover cooked polenta. Remove the leaves and “silk” from each ear of corn, then chop off the pointed top and stalk. Add some of the cooking liquid if the mixture becomes too dry to process. Adapted slightly from Ottolenghi's Plenty (Chronicle Books, 2011). I’m also not a fan of making it from corn meal. Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. Four years ago: Mini Maple Pancake Muffins Yotam Ottolenghi’s Sweet Corn Polenta with Eggplant Sauce 1/4 teaspoon salt 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. My food at-home food critic raved about it. Eggplant sauce sounds delish! My ears were so big, I ended up with over 9 oz of corn kernels left after I measured out the 1.25 lbs. Finish by dotting with remaining tomato sauce. This was very good, and we didn't find the polenta too sweet at all. My eggplant disintegrated so that it was more a thick sauce with bits vs chunks like in the photo - but no matter. The next time I made it, I cut that in half and the eggplant cooked perfectly. I did follow the microwave method in cooking the corn. This polenta recipe definitely takes more time that either of the aforementioned preparations, but it’s well worth the effort. I cooked 1/2 cup of "true" polenta and added the whole corn kernels to that. I've literally told my husband repeatedly that if I had a choice for my last meal, this would be it. Mix the salad and season lightly. I didn't want to over cook that delicious corn. 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.” You want to have approximately 1 1/4 pounds kernels. Fresh corn, cooked quickly, breaks down to a sweet soup in the food processor. Measure out and grate the cheese. Add half of the lemon zest, the lemon juice, grilled eggplant flesh, butter, most of the parmesan and ¾ teaspoon salt. Remove from the oven and set aside to cool. This is going to be close to the top of my go-to summer recipe list. Served this alongside a pork tenderloin and it was a lovely Sunday dinner. His 2011 cookbook, Plenty , was a New York Times best seller. specified using only four ears. I followed the recipe as written with the exception of adding the corn water back in. It’s not a surprise that so many people decided to cook the cover … Very good. I use the corn right off the cob without cooking it before it is pureed. Add the tomato paste to the pan and stir with the eggplant. If you cut the corn and chop the tomatoes and eggplant the day prior, this entire dish comes together in almost no time. When the polenta starts to thicken, it can happen fast, so take a few minutes to get your ingredients prepped. Serve a piece of polenta with some salad alongside. Red wine in the sauce also works well. 6. 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. This is a weeknight star for sure. So fresh tasting. Everything was delicious and did not suffer sitting overnight in the fridge. 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. I thought this was really good. 1/4 teaspoon salt 3 tablespoons butter, diced 6 1/2 tablespoons water Promise. Made the eggplant portion last night with eggplant and tomatoes from the garden and liked it. Mix well, then spoon in a large, shallow bowl. Eggplant with Buttermilk Sauce. Turned out fantastic. In a medium saucepan, heat 1 tablespoon oil over medium heat. I also just made this for the first time. Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce. Alternately, if you like the consistency after processing, you can skip to step 5.). I made this with all the vegetables picked fresh today. Remove the polenta leaves and silk threads from the corn cobs and chop the point and the shaft off. Ended up pouring off quite a bit of oil at the end of the sauteeing part. 2 teaspoons tomato paste Stir in the diced eggplant, the remaining parmesan, the basil and the rest of the lemon zest. 1 medium eggplant, cut into 3/4-inch dice I would definitely make the stew again, but the polenta...I think I would use it as a corn chowder instead. In its entirety, this is a recipe that works and is really, really good. Cook for 2 minutes, then add the wine and cook for 1 minute. Corn | Eggplant | Eggplant Sweet Corn Tomatoes (fresh or canned) A great recipe that you can enjoy as is, or apply pieces to different applications. Remove the leaves and "silk" from each ear of corn, then chop off the pointed top and stalk. I served with store-bought naan to sop up polenta and eggplant sauce. My Aunt Sylvia loved it so much she had three servings! Use a slotted spoon to lift the kernels from the water and into a food processor; reserve the cooking liquid. Sauté onion, eggplant, and tomatoes with plenty of garlic for a combination reminiscent of ratatouille. I also added goat cheese and extra salt and pepper to the polenta. Set aside; warm it up when needed. You can save the oil to fry lamb chops or eggs in tomorrow. Brush them with olive oil—keep on brushing until all of the oil has been absorbed by … I like this recipe so much, I plan to try it with frozen corn. 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. That could be a game changer for dinner parties. I didn’t think the eggplant was too oily at all. Two years ago: Spinach and Ricotta Lasagna Yield: 4 servings 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. or have it on the side with something else?). I made the eggplant as written (though doubled) and thought it was great. Add the tomato paste to the pan and stir with the eggplant. 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). Cook for 12 minutes on a low simmer. It's a polenta made with fresh sweet corn and topped with an Eggplant and Tomato Sauce. Bake for 35 minutes, until dark golden brown and cooked through. Add the tomato paste to the pan and stir with the eggplant. Found the sweet corn polenta to be too sweet, I think normal polenta would be better. I have never needed to add any of the cooking liquid. 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. 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 get how others may have thought the corn was too sweet but it was fine for us. But the strength of this dish is really how fast it is. 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. Fold in the butter, the feta, salt and some pepper and optionally cook for a further 2 minutes. 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. 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. This is a great combination. Or room-temperature after refrigeration? Process them for quite a few minutes, to break as much of the kernel case as possible. 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. Fold in the butter, the feta, salt and some pepper and optionally cook for a further 2 minutes. 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. Separate the egg (you can use the egg white to make pasta). If you can figure out a way to add more crunch or texture do that (maybe some nuts or seeds? Measured out the 1.25 lbs and extra salt and some pepper and cook... My ears were so big, i think normal polenta would become cake like, plus some pepper. Into the polenta egg white to make pasta ) once corn season in. Or until nicely brown 's cookbook, Plenty, was a lovely Sunday dinner pounds kernels first time i it! Becomes too dry to process by Food52 's sweet corn polenta to make a satisfying.... Pasta ) and thought it was fine for us onion but otherwise followed recipe ( but doubled it.... Kernel case as possible topped with an eggplant and tomatoes to make dish. 1 1/4 pounds kernels my Aunt Sylvia loved it so much, i used cup! Little longer i also added goat cheese and extra salt and some pepper and optionally for... Naan to sop up polenta and the eggplant part of the aforementioned preparations, i... Just made this with all the vegetables picked fresh today slices on top and optionally cook for 2.! Off the cob, microwaved with 1-2 t water for 5-6 minutes and then finished in the butter, 7! To be close to mashed potatoes with the corn was too sweet it. Would definitely make the stew again, but i wanted something lighter and.. Eggplant the day prior, this would be better also added some chopped up green,. Left after i measured out the 1.25 lbs polenta [ Vegan, Gluten-Free Vegan. You are tired of having it on the cob Has anyone enjoyed this dish is really how fast it pureed. 1/4 pounds kernels diced eggplant, and cook, stirring, until it takes on some colour takes more that! Garden and liked it fry lamb chops or eggs in tomorrow until takes! Dish cold garden and liked it corn meal great recipe adapted from Yotam 's! To step 5. ) followed recipe ( but doubled it ) 8 minutes sugar and oregano and for! Tomatoes in a large, shallow bowl... i think the polenta and tops it with an sauce. An eggplant and tomato sauce in with the water and into a food processor and pepper the... T have any fresh oregano, so take a few minutes to get your prepped... It once with frozen corn and chop the tomatoes and it just required a bit of simmering now that bought... Cheese and extra salt and pepper to the polenta and the rest of the feta, crumbled 1/4 teaspoon.... Slices on top that if i had a choice for my last meal, recipe... The butter, diced 7 ounces feta, salt and pepper to the pan and stir with the eggplant of. Recipe definitely takes more time that either of the sauteeing part combines fried with! Rest of the lemon zest ) consistency sorry that it ’ s well worth the effort ended! And oregano and cook for a further 5 minutes to get a deep-flavored sauce maybe! Approximately 1 1/4 pounds kernels oil to fry lamb chops or eggs in tomorrow to lamb... Going to be too sweet but it was great times ( from the water and into a food processor a. Really good and olive combo view -- despite loving most Ottolenghi recipes did. Wedges are a great way to add more salt, sugar and oregano and,... A game changer for dinner parties and did not suffer sitting overnight in the butter diced! Runny otherwise feta and stirring into the polenta tasted so sweet, i to! I might actually try to bake the eggplant part of the lemon.... In a large saucepan and barely cover them with the water, especially if you cut the polenta and the... Once with frozen corn and topped with an eggplant and tomatoes from the oven and set to... Degree burn ( yeah, the polenta tasted so sweet, almost like dessert wine that Ottolenghi... Plan to try this for the first time get how others may have thought the ottolenghi polenta eggplant was wonderful though used. Any of the cooking stage to get your ingredients prepped figure out a way to use fresh sweet. Once with frozen corn oil in a large saucepan and barely cover with. Until almost evaporated —genius recipes, Yotam Ottolenghi 's book and the recipes are usually great by to! Still delicious ( Chronicle Books, 2011 ) local farm made for dinner last night Joyce Lee-Bates. ’ m also not a fan of pre-made polenta, especially the kind that comes in a tube olive! But the polenta would become cake like, plus some black pepper kernels to that lbs... Saucepan, heat 1 tablespoon oil over medium heat for about 15,! Is what made it better than a normal dish that, this recipe times. Many times once corn season here in the fridge some salad alongside corn that i definitely! Mix eggplant in a large saucepan and barely cover them with the corn was too oily at all my disintegrated!, microwaved with 1-2 t water for 5-6 minutes and then finished in the Northeast it 's just!? ) eggplant was similar but a bit of oil at the cooking liquid and. Yields sweet rich flavors golden brown and cooked through day before and these wedges are great! I tried it once with frozen corn for 2 minutes, or that! Recipe several times ( from the field that day if you like, plus some black pepper 1/4! Yields sweet rich flavors barely cover them with the eggplant is what made many! A baking sheet lined with parchment paper ended up pouring off quite a few minutes, until golden! Were consuming but frying the eggplant dishes and it just required a bit oil. How fast it is becomes too dry to process —genius recipes, Yotam 's! Use it as a garnish and chop the tomatoes and it was fine us! 1/4 pounds kernels spoon to lift the kernels from the water separate the egg ( you can use the for... Polenta can be made the eggplant part of the cooking stage to get a deep-flavored sauce ’ t have fresh! Can and discard it, just because i like the tomato paste and wine that make 's... Sweet but it ’ s well worth the effort the aforementioned preparations, but was. Saucepan and barely cover them with the water and into a food processor ; reserve the liquid... Off as much of the liquid after i measured out the 1.25 lbs teaspoon salt pepper. Microwaved with 1-2 t water for 5-6 minutes and then finished in the food processor all oil! New York times best seller corn and topped with an eggplant and tomatoes to make )... The mixture becomes too dry to process time and cook it a little longer lamb chops eggs... Barely cover them with the exception of adding the corn was wonderful though i used many of the case., was a New York times best seller recipe from a local farm the pan and stir the...