Smoked Aubergine polenta with sweet and spicy tomatoes on top
How do you get mosquito bitten in summery Milan? I counted 38 and I am not kidding. And how do you get lost in Milan? Both of those unfortunate and grossly inconvenient situations lead us to walking around the streets utterly famished and wearily confused.
So we, (my dear friend and I) ended up in a quiet street that was lit dimly. In blue. My friend is rubbish in the heat. she, who is normally composed and upbeat, moans incessantly in the heat. She moans about walking, about her feet, about being thirsty, about stupid signs and idiotic drivers and about people who walk towards her.
So I stood over her, exasperated but coaxing her into telling me what we she wants to eat. I thought she’d give me her same-old line, ‘i don’t know, I don’t care, you decide’. But you know what she told me as I was being visciously attacked by Mosquitos sent back from hell? She told me she was in love. With a man from Manchester.
And with this, I grabbed her arm, smiled and walked into the first reasonable looking place that was wasn’t lit in blue. This is where the polenta comes in. Hang in there.
So we were greeted by a middle aged guy that flirted outrageously and unprofessionally with my friend. Before he even asked us what we would like to drink, he asked if she was married. We were clearly in no mood for this. Remember, we are irritated, hungry and we need to talk about love.
So, I ask him what is there to eat that is vegetarian. He sings to me that the meat is gorgeous and how could I not…blah blah. So I repeat the question. Sternly. And you guessed it, polenta. So, with tummies rumbling, that’s what we ordered. It was the smoothest, most light and creamy polenta ever. Really silky, airy and just addictive.
Normally polenta is cooked in water, but as you will notice, my polenta is lighter in colour and that is because it is cooked in milk. It works because it gives it a lighter, creamier texture. I could suck the stuff off a spoon. I’ve added smoky roasted aubergines to the polenta and it is still delicate with the cumin and coriander. Beautiful.
I do find potatoes quite heavy, and although I love mashed potatoes they make me sleepy. Polenta won’t do that, which is another great reason to use polenta.
This dish works harmoniously with sweet tomatoes on top. The wonderful thing about this dish is the simplicity. A few, quality ingredients make a darn good meal.
Ingredients to serve 3-4
For the tomato topping
100g of tomatoes, I’ve used red and yellow tomatoes and washed, then halved them
2 cloves of garlic, finely chopped
A handful of basil leaves, shredded
Salt to taste
3/4 tsp paprika
1/2 tsp sugar
Chilli flakes to Taste
1/3rd tsp black pepper
A couple of tablespoons of cooking oil
For the polenta
1 litre of milk
1 tsp toasted cumin seeds
1 tsp coriander powder
Salt to taste
75g fine polenta
2 medium roasted Aubergines with the pulp removed and then mashed
1. Start by preparing the tomato topping. Heat the oil in a pan and shallow fry the garlic for a couple of minutes.
2. Add the tomatoes and the salt, turn them to a slow simmer. Sprinkle in the paprika, sugar, chilli and black pepper, toss it and cook them until they turn pulpy. It should take 3-4minutes.
3. Sprinkle in the basil, toss again, cook for a minute before turning off the heat.
4. To make the polenta, heat the milk in a large non stick pan, with the toasted cumin seeds, coriander powder, Aubergine pulp, and salt then bring it to a simmer. Turn down the heat to a gentle simmer and then in a slow and steady stream pour in the polenta, whilst whisking it gently. Give it a couple of minutes before removing it from the heat.
Serve immediately with a few shavings of cheese if you like.