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Sweetcorn Polenta with Aubergine Sauce

Creamy sweetcorn polenta topped with a rich, smoky aubergine sauce.
Warm, hearty, and velvety, finished with salty feta and black pepper.
A cozy bowl that tastes like comfort.

dinner ⏱ 45 min 520 kcal / portion 45.0 g carbs / portion (estimated) vegetarian milk 🔗 Original source

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Sweetcorn Polenta with Aubergine Sauce
v3 · rb0e705f985 20260727Z1751 6 pieces corn cob 600 ml water 3.69 ml salt 2 tsp tomato puree 60 ml white wine 🍳 ⏱ 15 min fry the aubergine on medium heat until brown, drain off oil 🍳 ⏱ 2 min add tomato puree and cook 🍳 ⏱ 1 min add wine and cook 🍳 ⏱ 5 min add tomatoes, water, salt, sugar and oregano and cook 🔪 clean cobs and shave off the kernels 🍳 ⏱ 12 min cover kernels with water and simmer, reserve the liquid process the kernels for a few minutes 🍳 ⏱ 10-15 min return paste to pan with liquid and cook until thick 🍳 ⏱ 2 min fold in butter, feta, salt and pepper and cook 🍳 divide polenta among shallow bowls and spoon warm aubergine sauce in centre Polenta & Aubergine 🎉 150 ml vegetable oil 1 piece aubergine 200 g chopped peeled tomatoes ¼ tsp sugar 1 tbsp oregano 40 g butter 200 g feta ¼ tsp black pepper pepper to taste vegetable oil, aubergine white wine chopped peeled tomatoes, sugar, oregano 100 ml water 1 ml salt 500 ml butter, feta, black pepper, pepper 2 ml salt
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Preparation steps

  1. fry the aubergine on medium heat 15 min until brown, drain off oil
  2. add tomato puree and cook 2 min
  3. add wine and cook 1 min
  4. add tomatoes, water, salt, sugar and oregano and cook 5 min
  5. clean cobs and shave off the kernels
  6. cover kernels with water and simmer 12 min, reserve the liquid
  7. process the kernels for a few minutes
  8. return paste to pan with liquid and cook 10-15 min until thick
  9. fold in butter, feta, salt and pepper and cook 2 min
  10. divide polenta among shallow bowls and spoon warm aubergine sauce in centre

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