Corn Polenta with Feta and Nightshade Sauce
Total Time: 1 hour
Skill Level: Moderate. Budget: $. Serves: 4
- 1 batch of homemade tomato sauce, or the least flavored store brand you can find.
- 1 medium eggplant, cut into centimeter cubes
- 1/4 c. white wine (dry if you have it)
- 1 bag corn, frozen
- 1 c. water
- 7 oz. crumbled feta
- 3 tbsp. butter
- salt and pepper to taste
- 2 tbsp. parsley, chopped
- Place the corn in a medium sauce pan and add water. Cook for 5 minutes on a low simmer.
- Meanwhile in another medium sauce pan heat olive oil over medium heat. Add cubed eggplant to soften for about 15 minutes then add in your sauce and white wine. Bring to boil, reduce to simmer and simmer for 5 or so minutes. Leave on warming heat until you’re ready to plate. You have made the Nightshade Sauce*.
- Using a slotted spoon remove the corn from the pan to the bowl of a food processor. Reserve the cooking liquid. Process for 4 minutes and add some of the cooking liquid if the mixture is too dry.
- Return the corn paste to the pan with cooking liquid and cook while stirring on low heat for 10-15 minutes until thickened. Fold in the butter and feta cheese some salt and pepper to taste. Cook for 1 more minute, and taste test again.
- Plate the polenta in the bottom of a bowl topped with a lesser amount of the Nightshade Sauce and a sprinkle of parsley.
*I called this Nightshade sauce because eggplant and tomato are both members of the nightshade family- a classification of plant.