This fresh corn polenta is seriously nature’s candy. Corn this time of year is deliciously sweet and juicy. A few weeks ago, “world’s sweetest corn” painted on a sign at a road side vegetable stand enticed me to buy quite a large load of corn. And I was not mislead in the slightest; each kernel, even in its raw state, burst with flavour.


I have been making this Ottolenghi inspired dish for some time now. However, I knew I created my favourite version yet when I made it for dinner one night, ate two generous helpings, and then had another bowl for an evening snack. It is that good.  Yotam Ottolenghi, by the way, is an absolute genius when it comes to coaxing the best flavours out of vegetables.  He has several bestselling cookbooks, but this recipe’s inspiration came from Plenty.  I definitely recommend adding at least one of his books to your collection.


Traditionally, polenta is made from cornmeal but this recipe utilizes fresh corn, along with a little butter and feta cheese to create a beautifully rich yet healthy meal; topped with roasted eggplant, zucchini, mushrooms, and cherry tomatoes. Don’t be shy with the herbs in this recipe as the sage, rosemary and parsley will add wonderful flavour and a slightly crisp texture when baked.



This really is the perfect dish to carry us into early Fall, one comforting mouthful at a time. Enjoy!



Fresh Corn Polenta + Herb Roasted Veggies

Servings: 4
Prep/Cook Time: 45 minutes


Roasted Vegetables:

2 Japanese eggplants, 1 inch pieces
2 medium zucchini’s, 1 inch pieces
3 cups (750 ml) cremini or button mushrooms, whole or halved depending on size
2 cups (500 ml) cherry tomatoes, whole or halved depending on size
1/4 cup (65 ml) olive oil
Kosher salt
1/4 cup (65 ml) Rosemary, finely chopped
1/2 cup (125 ml) Parsley, finely chopped
1/4 cup (65 m) Sage, finely chopped

Fresh Corn Polenta:

6 cobs of corn
2 cups (500 ml) water
2 tbsp ( 30 ml) butter, organic
1/4 tsp (1 ml) kosher salt
1/4 pepper (or to taste)
4 oz (125 gr) feta, crumbled (optional)


1. Preheat oven to 375 degrees F.

2. Place vegetables on baking sheet(s), drizzle with olive oil, and sprinkle with herbs, salt and pepper. Bake for about 30 minutes or until lightly browned.

4. Meanwhile, prepare the polenta. Husk the corn and remove the kernels with a knife from the cob.

5. Place the kernels in a medium saucepan and cover with water. Simmer for about 12 minutes.

6. Use a slotted spoon to transfer the kernels from the water into a food processor. Make sure to keep the cooking water.

7. Process until the kernels are smooth and creamy.

8. Return the blended corn to the cooking liquid and cook while stirring on low heat for 10-15 minutes or until the mixture thickens.

9. Stir in the butter, salt and pepper until combined.

10. To serve, place polenta in the bottom of bowls, top with roasted vegetables and feta.