I saw this recipe on this years Masterchef. It really stuck in my head but it wasn’t until getting back from Italy a few weeks back that I searched out the recipe. We ate so much delicious meat out there (in particular delicious wild boar ragus and the best proscuitto I’ve eaten) that towards the end of our holiday we started to crave fish and vegetarian food. This was one of the first dishes I cooked on our return to the UK. It didn’t disappoint, a truly delicious vegetarian dish as we have come to expect from Ottolenghi. I adapted the recipe to use frozen corn as we couldn’t find any fresh. It was delicious anyway, definitely one to make again. Oh and the polenta is feta and sweetcorn blended in to a ‘polenta’. Much nicer than ordinary polenta which I am not a fan of. Such a delicious balance of salty (feta) and sweet (the corn). You can find he original recipe here. Below is my adapted sweetcorn polenta recipe. I haven’t included the recipe for the aubergine sauce served with it as it is exactly as described by Ottolengi in his original recipe.
400g frozen sweetcorn
100g feta, crumbled
Pinch of salt
freshly ground black pepper
- Place the sweetcorn in a small saucepan and add just enough water to cover it.
- Add half the butter and simmer over a low heat for 5 minutes or until the corn is cooked.
- Use a slotted spoon to transfer the sweetcorn to a food processor. Blitz for a few minutes to break up the kernels as much as possible. If the mixture seems too dry add some of the cooking water.
- Return the corn paste to the saucepan (now drained of the remaining cooking water).
- Cook (stirring frequently) until the mixture thickens and resembles mashed potato.
- Add the remaining butter, feta and season with salt and pepper.
- Stir to combine and cook for two minutes.