Summary

Ingredients

• 2 large ears corn
• 100 g feta cheese, made from sheep`s milk or fresh oat`s cheese
• salt

For the vegetables:

• 150 g auberine (s)
• 1 large onion (s)
• 2 cloves garlic)
• 150 g zucchini
• 1 large pointed pepper, red
• 150 g tomato (s), chunky from the can
• Harissa, optional
• 0.25 ¼ salt lemon (s), optional
• Salt and pepper, black, freshly ground

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Instructions

1. Place the corn on edge on a large board and cut the kernels with a sharp knife. Since the grains tend to spread out when they are cut, the large board is recommended.
2. Now put the grains in a saucepan with 250 ml of water and cook for 12-15 minutes. Then pour off and save the liquid. Shred the corn kernels in the moulinette or with a hand blender and add some of the liquid. Now return to the saucepan, bring to the boil, if necessary add some more cooking water, add the crumbled feta or goat cream cheese and season with salt and pepper.
3. In the meantime, dice the vegetables bite-sized, cut the onions and garlic into small cubes. First fry the eggplant cubes in a little olive oil for a few minutes. This has the advantage that the aubergines will definitely be soft, even if you don`t want to cook the other vegetables that long. Remove the aubergine cubes and set aside. Heat some olive oil again and sauté the onion and garlic cubes. Add zucchini and pointed peppers and fry vigorously. Now add the eggplant cubes and the chunky tomatoes. Scrape the flesh from the salted lemon and dice the peel very finely and add to the vegetables. Season with harissa, some liquid from the salt lemons, salt and pepper.
4. Arrange the polenta on two plates, make a well in the middle and add the vegetables. You can also make normal ratatouille, but I think the version with harissa and salted lemon goes very well with the slightly sweet polenta.