To make the eggplant sauce. Heat up the oil in a large saucepan
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. add the tomato pates to the pan and stir with the eggplant.
Cook for 2 minutes, then add the wine and cook for 1 minutes.
Add the chopped tomatoes, water, salt, sugar and oregano and
cook for a further 5 minutes to get a deep-flavour sauce. Set
aside; warm it up when needed.
To make the polenta. Remove the leaves and 'silk' from each ear of corn, then chop off the
pointed top and stalk. Stand each ear upright on its base and use a sharp to shave off the
kernels. You want 1 1/4 lbs of kernels.
Place the kernels in a medium sauce pan and cover them with the water. Cook for 12 minutes
on a low simmer. Use a slotted spoon to lift the kernels from the water and into a food
processor; reserve the cooking liquid. Processor them for quite a few minutes, to break as
much of the kernel case as possible. Add some of the cooking liquid if the mixture becomes
too dry to process.
Now return the corn paste to the pan with the cooking liquid and cook while stirring, on a low
heat for 10 to 15 minutes, or until the mixture thickens to a mashed potato consistency. Fold
in the butter, the feta, salt and some pepper and cook for a further 2 minutes. Taste and add
more salt if needed. Divide the polenta among shallow bowls and spoon some warm eggplant
sauce in the centre.
Originally Submitted
4/3/2014
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