Mediterranean Polenta Tamales with Ratatouille Filling and Pepper-Corn Cream Sauce

Name: Mediterranean Polenta Tamales with Ratatouille Filling and Pepper-Corn Cream Sauce
Yield: Serves 4 to 5
Ingredients: Pepper-Corn Cream Sauce (recipe follows); 8 large dried corn husks, soaked for 2 hours in warm water; ½ cup red or yellow pear tomatoes, halved; ½ cup red or yellow pear tomatoes, halved; 1 cup chopped mushrooms of your choice; 1 cup ¼-inch diced red onion; 8 large dried corn husks, soaked for 2 hours in warm water; 1 teaspoon minced shallot or green onions, white part only; 1 teaspoon minced shallot or green onions, white part only; 1 tablespoon minced fresh basil; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; ¼ cup unsalted butter; Kosher or sea salt and freshly ground pepper; 1 cup ¼-inch diced zucchini or yellow squash, or a combination; 1 cup ¼-inch diced zucchini or yellow squash, or a combination; 2 tablespoons olive oil; ½ cup ¼-inch diced eggplant; 2 cups water; ¼ cup freshly grated Parmesan cheese; 2 tablespoons minced red bell pepper; ½ cup yellow cornmeal; ½ cup coarse polenta

Preparation info

Serves
4 to 5

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

This is another of the “Here today, gone tamale” explorations from the global tamale book I never wrote. (I did teach a class on tamales once. The final course was a dessert tamale, chocolate-mocha with a raspberry sauce, which is not included in this book!) You can explore tamales on your own. Although this recipe looks complicated, it’s really an outline with total flexibility. In place of the ratatouille filling, try any cooked vegetable mixture; leftover

Ingredients

Main course
Gluten-free
Mediterranean

Ingredients

Method