Yotam Ottolenghi's Sweet Corn Polenta with Eggplant Sauce
- 2/3 cups vegetable oil
- 1 medium eggplant, cut into 3/4-inch dice
- 2 teaspoons tomato paste
- 1/4 cup dry white wine
- 1 cup chopped peeled tomatoes (fresh or canned)
- 6 1/2 tablespoons water
- 1/4 teaspoon salt
- 1/4 teaspoon sugar
- 1 tablespoon chopped oregano
- 6 ears of corn
- 2 1/4 cups water
- 3 tablespoons butter, diced
- 7 ounces feta, crumbled
- 1/4 teaspoon salt
- black pepper
- This recipe is vegetarian
- This recipe is gluten-free
- Produce
- Corn (6 ears)
- Eggplant, medium (1)
- Oregano (1 tablespoon)
- Tomatoes, fresh or canned (1 cup)
- Canned Goods
- Tomato paste (2 teaspoons)
- Cooking & Baking
- Black pepper (1)
- Salt (1/2 teaspoon)
- Sugar (1/4 teaspoon)
- Vegetable oil (2/3 cups)
- Drinks
- Water (42 1/2 tablespoons)
- Dairy
- Butter (3 tablespoons)
- Feta (7 ounces)
- Beer, Wine & Liquor
- White wine, dry (1/4 cup)
Preparation
Read recipe preparation on food52.com
Social Stats
59.7Rating
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Recipe Stats
Published August 1, 2012 (6 months ago).
61 people saved this recipe.
