Sweet Corn Polenta With Eggplant Sauce
Cooking time45 min
Are you searching for a genius recipe to make sweet corn polenta with eggplant sauce? You do not need to look any further because this recipe makes you familiarize with the best method of making wonderful sauce and polenta with a rich taste. Egg plant sauce
Take a large sauce pan.
Pour oil and heat.
Eggplant must be added.
Fry for 15 minutes on medium heat and stop when it turns nicely brown.
Oil must be drained fully and discard. (It can be done by scooping out the eggplant to a plate and with the help of a slotted spoon and then, oil can poured onto a bowl before adding the eggplant back)
Then, tomato paste needs to be added to the pan.
It should be stirred with the egg plant.
Cook for 2 minutes.
The next step is to add wine.
Again cook for 1 minute.
Now, water, salt, oregano, sugar and tomatoes should be added.
Cook for 5 more minutes and stop when you get a deep flavored sauce.
Set aside. The sauce is ready to serve.
Leaves and silk must be removed from each ear of corn.
Then, chop off the pointed top and stalk.
The kernels have to be shaved off using a knife. (You must get 1-1/4 pounds kernels).
The kernels should be placed on a medium saucepan.
Cover them with water.
On a slow simmer, cook for 12 minutes.
The kernels should be lifted from the water using a slotted spoon.
Put the kernels in a food processor.
Reserve the cooking liquid.
Process them for a few minutes so that they break down effectively.
You can add some cooking water if the mixture is too much dry to process.
The corn paste must be returned to the pan with the cooking liquid.
Put on low heat for 10 to 15 minutes and keep on stirring. (You can stop the cooking process when it achieves mashed potato consistency.
The next step is to fold in the butter, pepper, salt and feta.
Cook for additional 2 minutes.
The dish is ready serve.
- #Egg plant sauce#
- Tomato sauce -2 teaspoons.
- Vegetable oil – 2/3 cup.
- Dry white wine -1/4 cup.
- Medium eggplant – 1 no. (It should be cut into 3/4- inch dice).
- Fresh or canned peel chopped tomatoes - 1 cup.
- Salt – 1/4 teaspoon.
- Water – 6-1/2 tablespoons.
- Chopped oregano – 1 tablespoon.
- Sugar – 1/4 teaspoon.
- Ears of corn – 6 nos.
- Crumbled feta – 7 ounces.
- Water – 2-1/4 cups.
- Salt – 1/4 teaspoon.
- Butter – 3 tablespoons. (It should diced)
- Black pepper – to taste.