- 香草只用了手上有的乾香草Italian mix。
- 想保持清新感，就不放芝士了。用攪拌棒把玉米攪爛之後，放了些polenta cornmeal，份量大概是玉米漿的1/6，煮滾後一同慢煮15分鐘。就可以代替芝士做到creamy感。
This polenta, made of real corn, is nothing like the one made of ground cornmeal. It is sweeter, softer and less uniform. In fact, it is so sweet you need to balance it with lots of savoury stuff, hence the feta. Choose young, pale corn cobs, because they give the best flavour and a light consistency. Serves four.
6 corn ears (560g scraped kernels)
200g feta, crumbled
½ tsp salt
Freshly ground black pepper
For the aubergine sauce
150ml vegetable oil
1 medium aubergine, in 2cm dice
2 tsp tomato paste
60ml white wine
200g chopped peeled tomatoes (fresh or tinned)
½ tsp salt
½ tsp sugar
1 tbsp chopped oregano, plus whole leaves to garnish
First make the sauce. Heat the oil in a large pan, then fry the aubergine on medium heat for 15 minutes, until nicely browned. Drain and discard as much oil as you can. Stir in the tomato paste, and cook for two minutes on medium heat. Add the wine and cook for another minute. Add the tomatoes, water, salt, sugar and oregano, and cook for five minutes, to get a deep flavoured sauce. Set aside.
To make the polenta, chop the very top and bottom off every corn ear. Stand the ear on its base, and use a sharp knife to shave off the kernels. Place the kernels in a medium-sized saucepan and pour in the water, to cover. Add half the butter and cook on a low simmer for 12 minutes. Lift out the kernels with a slotted spoon, and transfer to a food processor. Process for quite a few minutes, to break as much of the kernel case as possible. If the mixture is too dry to process, add a little of the cooking water.
Return the corn paste to the water pan and, over low heat and stirring all the while, cook again for about 10-15 minutes, or until the mixture thickens to the consistency of mashed potato. Now fold in the remaining butter, feta, salt and pepper, and cook for two minutes longer. Taste and add more salt if needed.
Divide the polenta into shallow bowls and spoon some warm sauce in the centre. Garnish the aubergine sauce with picked oregano leaves and serve hot.