Yotam Ottolenghi's Sweet Corn Polenta | Genius Recipes | Food52

This recipe, from Yotam Ottolenghi's "Plenty," takes full advantage of summer produce. Fresh corn, cooked quickly and then blitzed in the food processor, becomes a creamy polenta, while eggplant and tomatoes combine to form a rich, flavorful ragu. FULL RECIPE ►► https://f52.co/2XzcF2A

Serves: 4
Prep time: 30 min
Cook time: 50 min

Ingredients

Eggplant Sauce

2/3 cup 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
Polenta

6 ears of corn
2 1/4 cups water
3 tablespoons butter, diced
7 ounces feta, crumbled
1/4 teaspoon salt
1 pinch Black pepper

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