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fresh polenta


You will never want to go back to polenta packages after trying this fresh handmade sweet corn polenta (cornmeal); it is super easy and delicious!
This cornmeal can be a base for your salty, sour and sweet recipes: all that you need is follow your mood, adding the extra ingredient you prefer.

I have prepared a basic polenta and I have topped it with juicy eggplants. My son, instead, had it with his most loved condiments: extra virgin olive oil, ground pepper and a hint of parmesan cheese.

Or maybe you can have it for breakfast with your favorite sweet toppings.

What will you choose?

Veggies used: sweet corn, eggplant, tomato

Serves 2-4 (main meal or appetizer)

1 medium eggplant
1 cup chopped tomatoes
2 sweet corns
oregano, salt, pepper, extra virgin olive oil
1/4 cup white wine (optional)

Cut the eggplant in 3/4-inch dices. Fry lightly in a bit of olive oil on medium heat for a few minutes, until brown. Remove the eggplant from the pan and pour the excess oil into a separate container. Put the eggplant back in the pan and stir with 1 cup of tomato sauce or fresh tomatoes chunks, cook for 2 minutes; as an option, add 1/4 cup of wine and make it evaporate. Add a few tables spoon of water, some salt, pepper and oregano. Cook for another 5 minutes, until the sauce is fragrant. Set aside.

Remove the husk and silk from the corns and slice the kernels from the cob (alternatively, slice the kernels after boiling, easier); barely cover with water, bring to boil and simmer for about 10-12 minutes. Remove the corn kernels with a slotted spoon and reserve the cooking liquid (If you haven’t done yet, this is the time to slice the kernels off the cob!) Puree the kernels in a food processor until they’re totally broken up, adding a few cooking liquid if it seems too dry. Return the corn puree to the pot and cook until it’s consistency of smashed potatoes, 10-15 minutes. Add salt and pepper to taste.

Add a pat of butter for a creamy polenta.

Serve immediately with eggplants on top.


This entry was posted in on December 14, 2015 by Eat FRESH.