Sweet Corn Polenta with Eggplant Sauce

In the last year, I’ve been raving quite about about the grain, vegetable, and citrus zest-happy recipes from the “Simply Natural” cookbooks. As a recipe-referring cook at best, I was shocked to find a cookbook whose recipes I wanted to follow to the letter. Friends, it’s happened again. After reading rave reviews for Plenty: Vibrant Recipes from London’s Ottolenghi<;, I put it on my Amazon wish list, and my sister sent it to me for my recent birthday. Let’s just say WOW. You’ll be hearing a lot about this all-vegetarian cookbook on Veggicurious from here on out.

But lets get to the food. A fresh, sweet corn polenta? A revelation. I didn’t even know you could make polenta from fresh corn, and I have a bundle from my CSA. The resulting texture is lighter, fluffier, with a brighter vegetable flavor. Of course, the added butter and feta (feta!) add a real zing to the sweet corn. And the sauce? A very simple, fried eggplant (I used small, white eggplants) with tomato paste, fresh tomato, white wine and oregano. An Italian-style meal with no garlic? I thought impossible. I was wrong. I whipped this amazing dish up in 20 minutes. Then I moaned aloud as I ate it. I moaned to myself, to the animals, and to my housemate who I forced a bite upon as soon as he walked in the door.

This dish is like discovering a country in heaven that you didn’t know existed. I can’t wait to try more recipes from Plenty.

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