Tonight I tried the Sweet Corn Polenta (pg. 266) and, OMG, was it ever good! Or maybe I should say it was “sweet” 😉 I picked it out because the ingredients were simple and few (a theme), and sweet corn is a great late summer vegetable (even in Alaska!). It was delish. I prepped the veggies so they would all be be cooking at the same time (the corn and the eggplant). As someone who loves corn on the cob, I didn’t realize how messy cutting the corn OFF the cob was… It got everywhere! Just a warning… The corn was boiling and the eggplant (which is the “sauce”) was cooking while I was adding and juggling both aspects of the recipe – getting the corn right to puree in the food processor and making sure everything was added to the eggplants. After putting the corn into my food processor (aka my blender, because my food processor is really small and would not hold that much corn…but the blender worked great!), it was all set to be cooked again to thicken. The eggplant sauce was coming along nicely, too. However, I could not get the polenta to thicken! Chef said to return the pureed corn to the original cooking liquid and cook, while stirring, for 10-15 minutes, or until it thickens to “mashed potato consistency.” Well, mine did not. Try as I might, my polenta would not thicken. I think I had it on the stove for at least a half hour and it never got to the “mashed potato consistency” is was supposed to. The liquid would not boil off or absorb into the mixture. After about 30 minutes, I added the butter, feta, salt and pepper, and kept stirring, hoping it would thicken. Another 10 minutes went by – nope. Sigh. Oh dear. I finally gave up and accepted that my polenta was just going to be a little runnier than Chef said it would be; it stilled tasted great! I was really hungry (after an hour and a half of cooking), so I decided to call it quits on thickening my polenta and just eat it. It was amazing. Who cares that my polenta was a little more liquid-y than it was supposed to be – it tasted great! I give this recipe 5 stars, hands down. The sweet corn polenta on its own was amazing, but add in the eggplant and tomato sauce, I went back for seconds and would have had thirds if I wasn’t so full! I look forward to these leftovers! Mine (L) and Chef’s (R; pg. 268 & 269).