Polenta Recipe

Bring liquid to simmer

In a medium heavy saucepan bring 4 cups water, 1/2 cup milk and 1 tsp salt to a gentle simmer over medium heat.

Whisk in polenta

Slowly pour the 1.5 cups coarse cornmeal into the simmering liquid in a steady stream while whisking to prevent lumps.

Cook polenta

Reduce heat to low. Cook, stirring frequently with a wooden spoon, until thick and creamy, 25–30 minutes for coarse polenta. If it becomes too thick, stir in up to 1/2 cup additional hot water or milk to reach desired consistency.

Finish

Remove from heat. Stir in 2 tbs butter and 1/2 cup grated Parmesan until melted and smooth. Season with 1/2 tsp freshly ground black pepper and adjust salt to taste. Keep warm, cover to prevent skin forming.

While the polenta cooks, slice the aubergine into 1/2-inch rounds (or 1/2-inch cubes if you prefer chunks). Pat dry with paper towel to remove excess moisture.

Toss the slices/cubes with 2 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated.

Heat a large skillet or grill pan over medium-high heat. Cook the aubergine in a single layer (do in batches if needed) until deeply browned and tender, about 4–5 minutes per side for slices or 6–8 minutes, stirring occasionally for cubes. Transfer to a plate and keep warm.

In a small saucepan heat 1 tbs olive oil over medium heat. Add 1/4 cup finely chopped red onion and sauté until softened, 3–4 minutes.

Add 2 minced garlic cloves and cook for 30 seconds until fragrant.

Add 2 cups chopped ripe tomatoes, 1 tbs brown sugar, 1 tbs red wine vinegar, 1 tsp tomato paste, 1/4 tsp chili flakes, 1/2 tsp salt and 1/4 tsp black pepper. Stir to combine.

Bring mixture to a simmer, reduce heat to low and cook, stirring occasionally, until thickened into a chutney-like consistency, 15–20 minutes. Taste and adjust sugar, vinegar or salt as needed. Remove from heat and set aside.

Heat a medium saucepan over medium heat. Add 1 tbs neutral oil and 1/4 cup popping corn kernels. Cover with a lid slightly ajar.

Shake the pan occasionally as the kernels pop. Once popping slows to 2–3 seconds between pops, remove from heat. Transfer popcorn to a bowl and season with 1/4 tsp salt. Reserve a small handful for each serving as garnish.

Spoon generous portions of warm polenta onto plates (about 3/4–1 cup polenta per serving).

Top each portion with roasted aubergine pieces (arrange slices or cubes attractively).

Add 2–3 tablespoons of the tomato chutney on top or alongside the aubergine.

Sprinkle a small handful of popcorn over each plate for crunch. Scatter fresh basil leaves (2 per plate) and drizzle with 1/2 tsp extra-virgin olive oil per serving. If using, grate a little lemon zest over the top for brightness.

Serve immediately while polenta is warm. Encourage diners to spoon chutney and aubergine with polenta and enjoy the contrast of creamy, tangy and crunchy textures.