Plenty’s Sweet Corn Polenta with Eggplant Tomato Sauce



Having one of those moments where I’m still fawning over last night’s dinner. Per usual, Cessie and I sat around, sipping on white wine (how young 20s girls night can we get?!) and listening to country music while cooking in my kitchen and dreaming of our “future” lives. But I’m already there!! Planning girls weekends, laughing over funny voices and odd comments by summer campers, and talking about the adventures on which to embark in our new-found post grad years, these are my favorite summer nights.

Inspired by the Plenty cookbook her family gave me for graduation, it was appropo for us to test a recipe for once for my “recipe guy,” or rather, her mom. We decided that since this recipe is all fresh and veggies, it was “healthy.” Well, once you forget the butter, feta cheese, and FRIED eggplant, it is, right? It’s so beautiful too!!


The first good thing about cooking with Cessie is she’s always thinking ahead and has a knack for thinking intuitively in the kitchen. Sometimes I forget the details when they actually ARE necessary. The second thing is that when we are together, our personalities fuse to spit out alternate personalities, weird voices, and unclear jokes that trigger the cycle over again into new alternate personalities, thus spinning everyone else into confusion. Mixing this with food can only make everyone happy đŸ™‚


If you haven’t bought Plenty, here’s the summary: Exquisite vegetarian recipes by a famed London writer, sometimes odd ingredients or those that you just wouldn’t buy a whole bottle of, fresh, very DETAILED recipes which is great, and amazing pics. This was the second recipe I’ve tried, and so far I love it!


This recipe involves making homemade polenta out of sweet corn pureed in the food processor, cooking an eggplant sauce with tomatoes, white wine, salt, sugar, and oregano (we substituted fresh basil which we agree was better!) While a bit time consuming, it’s fairly simple to make. The only thing we forgot was to add cooking liquid from the corn back into it once pureed to make the sauce creamier. But it still turned out great! Enjoy, mes amies.

On to NYC this weekend!! Where should I eat??? I’ve already got Momofuku Milk Bar on the list…


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