A Polenta For Summer
Thursday, August 28, 2014
For the first time ever, we grew corn this summer in our community garden plot. We were warned by nearly everyone to expect little. One gardener said as he walked by our foot high stalks, “You’re growing corn - you must be an optimist.” But it kept growing, along with the pole beans we planted as part of a “three sisters” planting. (The third “sister”, zucchini along the base of the corn, didn’t fare so well. Next year we’ll try another form of squash.) Soon it was nearly the tallest thing in the entire garden, and cobs appeared seemingly overnight. Some trouble did arrive, in the form of massively aggressive squirrels who took about six of the ears for themselves, but we learned the nifty if slightly nutty looking trick of slipping a paper bag over each ear and managed to save the remainder for ourselves. We grilled the first several ears and ate them with lime butter, but then tried this Sweet Corn Polenta With Eggplant Sauce by Yotam Ottolenghi. Don’t be misled by the name: there is no dried ground corn to be found, as this is made entirely with fresh corn kernels. If you are left with the inevitable pot of leftover boiled corn after a barbecue, you have to make this recipe. Both the polenta itself and the sauce involve very few ingredients, come together quickly and are perfect for the season. Hillacres Pride’s feta works beautifully, as it is almost as moist and creamy as the polenta itself.
If the paper bags continue to work, we’ll be making this at least once more.
Posted by Donna on 08/28 at 05:10 PM