Real polenta makes a big difference

I am a huge fan of Ottolenghi in London.  I own all their cookbooks too.  When I saw a recipe for real polenta and an eggplant sauce on Food52 there was no doubt I was going to have to make it for the weekend.  I didn't exactly follow the eggplant part because I thought it needed more eggplant. The recipe below is what I did.  I served the polenta under a piece of fish with the eggplant sauce over the fish.  Really delicious. 

Eggplant:

5/6 medium sized eggplants cut into cubes (the more the merrier)

1 tbsp. tomato paste

1/2  cup white wine

2 cups chopped fresh tomatoes (could easily use canned too)

1/2 tsp salt

1/2 tsp sugar

2 tbsp. chopped oregano

In a medium sized sauce pan cover the bottom with vegetable oil.  At a high heat put in the eggplant cubes.  Turn down to medium and saute until browned.  Takes about 15 minutes and it sticks to the bottom.  You can always put in a little more oil. 

Once the eggplant is done take a slotted spoon and transfer the eggplant into another medium sized sauce pan.  Add in the tomato paste and wine and cook for about 2 minutes on a medium heat. 

Add the rest of the ingredients.  Stir until incorporated and warm.  I found out that the recipe really needed more eggplant so I browned up some more and added it to the pot and through in a little more salt and sugar.  The one above should work but it doesn't, this is an easy recipe to doctor to your liking

Polenta:

7 ears of corn – take all the kernels off

1 tbsp. butter

8 ounces feta cheese

salt

In a medium sized pan put in the kernels and cover them with water.  Bring to a boil and then down to a simmer for about 10 minutes.  The kernels should be soft but still have a bite. 

Using a slotted spoon transfer the kernels to a Cuisinart and pulse until they have formed a paste.  Don't throw out the water.  You can truly puree it or leave it a little chunky.  I left it a little chunky. 

Put the mixture back into a new medium sized sauce pan and add about 1/2 cup of the water that the corn boiled in.  Then add in the butter and feta cheese.  Mix until incorporated.  Serve.

I made it in advance.  Before serving I warmed it up and then added in the butter and feta. 

Really amazing.