Sweet Corn Polenta with Eggplant Sauce paired with Chenin Blanc


In its entirety, this is a recipe that works and is really, really good. But it’s also full of ideas you can parcel out as you see fit — namely: polenta doesn’t have to be born out of dry goods. Fresh corn, cooked quickly, breaks down to a sweet soup in the food processor. Adapted slightly from Ottolenghi’s Plenty.

Wine Suggestion

Allesverloren wine estate, oldest producer in the Swartland, has recently released their first white wine, an iconic South African varietal, Chenin Blanc. The 2017 Chenin Blanc is a full-bodied wine with a creamy mouthfeel. It delivers a rich and layered palate with an abundance of stone and citrus fruit. These flavours are complimented with almond and ginger tones, all of which are well integrated with vanilla oak spice.

pack shot Chenin Blanc 2016 NV.jpg e1507547839907 Sweet Corn Polenta with Eggplant Sauce paired with Chenin Blanc

The wine retails for R65 per bottle and is available in South Africa.

Eggplant Sauce

  • 2/3 cup vegetable oil
  • medium eggplant, cut into 3/4-inch dice
  • teaspoons tomato paste
  • 1/4 cup dry white wine
  • cup chopped peeled tomatoes (fresh or canned)
  • 6 1/2 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • tablespoon chopped oregano

Polenta

  • ears of corn
  • 2 1/4 cups water
  • tablespoons butter, diced
  • ounces feta, crumbled
  • 1/4 teaspoon salt
  • Black pepper


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