|Sweet Corn Polenta and Eggplant Sauce|
I was never a fan of polenta. I like cornmeal made into corn bread, corn tortillas and tamales, but polenta always seemed like a bland, tasteless food and I would never order a dish that contained polenta and I never made polenta at home. It seemed like too much trouble and it really didn't taste good, in my opinion, and my tasting partner agreed. Then I saw a recipe in Yotam Ottolenghi’s cookbook Plenty that used corn kernels to make polenta. Interesting, making polenta from whole corn kernels, why not? This recipe is fresh, vibrant and delicious. It can be made vegan, or vegetarian, and is not too time consuming. It is a filling and flavorful meal that my tasting partner and I enjoyed thoroughly.
recipe after the jump