Creamy sweet corn polenta with tomatoes, aubergine and garlic oil


New creation and absolutely delicious – creamy fresh sweet corn polenta, topped fried aubergine, oven semi-dried tomatoes and drizzled with garlic oil.


For Filling:

  • 4 sweet corn cobs
  • 2 Tbs butter
  • 3 ripe sweet tomatoes
  • 2 medium size aubergines
  • 2 garlic cloves
  • fresh herbs, one sprig  of each – parsley, rosemary, thyme
  • 1 Tbs olive oil
  • 1 Tbs light olive oil
  • some chili flakes
  • salt
  • fresh ground black pepper


Preheat oven up to 100C. Line a baking sheet with parchment paper. Place quartered tomatoes skin up, sprinkle with salt, black pepper and herbs. Bake for 1-2 hrs, depending on size, until semi-dried. 

In the meantime, slice aubergines into half-moon wedges. Place the aubergine slices on hot dry pan and grill it both side until golden brown, then add one table spoon of light olive oil and fry a few minutes more.

Use a sharp knife to shave off the kernels.


Add corn kernels to a large sauce pan and cover with the water. Bring to a simmer and cook on low heat for 15 minutes. Drain off remains of cooking liquid. Pour corn into the blender and blend until really smooth. Add some liquid if mixture too dry.

Return the corn mixture to the pot and simmer until thick and creamy texture, sometimes stirring. Add butter, season with salt and pepper, stir well.

Peel, slice and fry the garlic for a few minutes in one table spoon of olive oil until softened and fragrant.

Serve polenta immediately, topped fried aubergine, tomatoes,  drizzled garlic oil and sprinkled fresh parsley.



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