Ingredients:
- 6 cobs
- ½ l water
- 40 g butter, diced
- 200 g feta cheese, crumbled
- ¼ tsp salt
- Black pepper
Eggplant Sauce:
- 1 ½ cup vegetable oil
- 1 eggplant into 2cm cubes
- 2 teaspoons tomato paste
- 4 tbsp white wine
- 200 g chopped tomatoes, fresh or canned
- 1 cup water
- ¼ tsp salt
- ¼ tsp sugar
- 1 tbsp fresh oregano, chopped
Preparation:
1. For the eggplant sauce: Heat the oil in a large pan and fry the eggplant (I have 2 uses) in 15 minutes on medium heat until golden (scoop regularly). Pour as much oil as possible and discard. (in the beginning slurps the eggplant all oil, but later it is released). Stir the tomato by the eggplant and fry for 2 minutes, add the wine and let cook 1 min. Add the tomatoes, water, salt, sugar and oregano (I bought some dried oregano at that) to the pan and bar the sauce simmer for another 5 minutes until it is full of taste. Put him aside and preheat it for use.
2. Remove the polenta leaves and silk threads from the corn cobs and chop the point and the shaft off. 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.
3. Put the corn kernels in a medium saucepan and cover with water. Bring to the boil and let the corn cook over low heat 12 min. Stir the granules with a slotted spoon from the water and place them in a food processor and retain the cooking water. Grind everything is fine in the food processor (this takes a while)., And add some cooking water as it is too dry.
4. Stir in the corn puree through the liquid in the pan and leave it for 10-15 minutes, stirring constantly over low heat until the mixture has the consistency of mashed potatoes. Fold in the butter, feta cheese, salt and pepper to taste and let it cook for another 2 minutes.
5. Divide the polenta into 4 soup plates and spoon a little of the warm eggplant sauce in the middle.
Source: "Plenty" Yotam Ottolenghi
