Revisions…
There was, yes there was, ’cause it didn’t help—there was a recipe here on whimsical little foodblog, for harissa eggplant on polenta. The polenta was corn semolina from a bag, but it was special. Red polenta from Ticino, absolutely fabulous. Nevertheless – photos unimaginable, text in retrospect hardly tolerable, views are limited – what should I do there? Put the whole thing in the bin and you’re done. And the polenta with canned corn, and the aubergines without harissa, but still after Ottolenghi, treat a whole new article.
I’ll link you in the service section to how I once cooked the best polenta of my life.
Polenta with gochujang and canned corn
The ingredients
Preparation steps for polenta with canned corn gochujang
- Gently sauté the drained corn kernels with gochujang in olive oil in a saucepan. The corn should not brown! The gochujang paste should be spread evenly until each corn kernel is slightly red coated with it.
- Pour in equal parts chicken stock and milk, just covering the corn. It is better to add a little liquid later than to pour in too much at the beginning.
- Let the corn simmer very gently in the liquid for about 15 minutes, if necessary pour in more milk and chicken stock.
- After the cooking time, pour the pot contents into a high-performance blender and puree. Add some butter, grate in cheddar, add more liquid if necessary. The polenta should be creamy but not too runny.
- At the very end, stir in some cream
- Season to taste with salt and melange blanc.
Eggplant cubes according to Ottolenghi
ingredients
- Aubergine
- olive oil
- sea salt flakes
Preparation of diced aubergine
- Cut the eggplant into cubes of about 1.5 cm
- Slowly sauté the diced aubergines in olive oil over medium-high heat until tender
- Drain the eggplant cubes in a colander and drain the oil
- Sprinkle with sea salt flakes, toss through
Astrid’s verified tip for aubergines
Eggplant loves nutmeg! That’s why I always add some freshly grated nutmeg to fried eggplant!
service part
Make lecker great again!
