Corn Polenta with Sautéed Eggplant

Not too long ago I was telling you about my friend Meaghin’s wonderful blog- Cheery Observations.  She posts beautiful pictures and recipes to match it.  I wish we lived closer to each other, this way I could come over for dinner at least once a week.

Back in August Meaghin posted a recipe for Sweetcorn Polenta with Eggplant Sauce.  It’s a meal full of vegetables- so I definitely wanted to give this one a try.  And I was not disappointed, not one bit.  If you do anything this weekend- please make this recipe.  Delicious!

I did make alterations from Meaghin’s recipe, but I give her full credit for finding this one!

I do have one great product for all of you to try out in your kitchen.  Around here I have only been able to find it at Whole Foods, but I’m sure other stores have them as well.  It’s tomato paste in a tube!  I have never been able to use that little can all at once, so the tube is a great way of preserving the paste until I need it once again.  Add it to your shopping list!

Corn Polenta with Sautéed Eggplant
Adapted from: Cheery Observations

6 ears of corn
3 tbsp olive oil
2 1/4 cup of water + 7 tbsp of water
1 onion, chopped
3 garlic cloves, minced
1 medium/large eggplant, cut into smaller pieces (the size of a quarter)
1 tbsp tomato paste
1/3 cup of white wine (we used a dry)
2 large or 4 medium tomatoes, chopped
4 tsp salt
1 tbsp oregano, chopped
1/2 tsp dried basil
1 jalapeño, chopped (optional)
4 tbsp butter, diced
7 oz feta
2 tsp pepper

Remove the leaves and silk from each of the ears of corn.  While standing each corn on its flat tip, shave off the corn kernels.  Put all of the corn kernels into a sauce pan, cover them with the 2 1/4 cup of water and cook for about 15 minutes.

While the corn in cooking, heat up the olive oil in a large saucepan.  Add the onion, garlic and eggplant.  Sauté on medium heat for about 15 minutes- or until the eggplant turns lightly brown.  Add the tomato paste, and mix it up with the vegetables.  Once the paste is absorbed, add the wine and cook for about a minute.  Finally, add the tomatoes, water (7 tbsp), 2 tsp salt, oregano, basil  and jalapeño.  Cook on low heat for about 15 minutes.

While the eggplant is still cooking, drain the water from the corn kernels but keep the leftover liquid.  Add all of the corn into a food processor.  Process until the consistency is mushy (looks like polenta).  Return the liquid and mushy corn into the pan.  Cook for another 10 minutes while stirring it, so it doesn’t stick to the bottom.

When the eggplant and corn polenta have been cooked, stir in the butter and feta cheese into the corn mixture.  Stir well until the butter and cheese have melted, and become incorporated by the corn mixture.  Finally, add 2 tsp of salt and pepper, stir some more so everything is well combined.

Finally, spoon out the polenta on plates (or bowls) and then top it off with some eggplant sauce in the center.  Feel free to sprinkle chopped oregano on top.

Enjoy it with the rest of the bottle of wine!

Black Bean Citrus Salad

Corn is just overflowing at our farmer’s market.  This summer we’ve been trying to eat mostly fresh ingredients (lots and lots of tomatoes!), and corn is a summer-must-eat on my list.  So when I was browsing the Eat, Live, Run blog, I noticed Jenna posted a great lunch salad and it had corn- I was excited.

Naturally, I assumed you’d have to cook the corn, and then add it to the salad.  Boy, was I wrong!  Yes, you can eat raw corn- I never knew that.  And it’s so delicious, clearly I’ve been missing out.

If you’re like me, you might ask how this is possible.  What you have to do is peel of the corn husks, peel of the silks (the hairy stuff) and wash the corn.  Cut off an inch off of the pointy side of the corn, so you can set it down on a flat surface.  Grasp the stalk end holding it vertically over a cutting board, and carefully slice downward over the cob cutting off the kernels.

Great salad that incorporates the fresh vegetables available this month, and it’s very healthy!

Black Bean Citrus Salad with Quinoa
Adapted from: Eat, Live, Run

1 cup quinoa, uncooked
2 15oz cans of black beans, drained and rinsed
1/2 red onion, diced
1 large grapefruit, divided into segments & chopped
1 red bell pepper, chopped
3 ears of fresh corn, kernels chopped off
1 jalapeño, optional
1/4 cup cilantro, chopped
juice of 2 limes
3 tbsp olive oil
1/2 tsp salt
1 large avocado, diced

Cook quinoa per package directions.  Once cooked and cooled, add to a large bowl.

Into the bowl, add the: black beans, red onion, grapefruit segments, bell pepper, corn kernels, jalapeño and cilantro.  Toss well to combine.

In a small bowl whisk together the lime juice, olive oil and salt.  Pour dressing into the bowl, and toss well to combine.

Once you divide the salad over bowls or plates to serve, top off with avocado pieces.