Ratatouille over Creamy Polenta
What do you serve with ratatouille?
Spoon warm ratatouille over creamy polenta and finish with pine nuts and basil. Make the polenta from a roll of San Gennaro Traditional Italian Polenta cooked down in 1 cup of chicken stock and 1 tablespoon of olive oil, with 1/4 cup of goat cheese stirred in.
Ratatouille is a classic way to enjoy fresh, roasted veggies. Think of this dish as a hearty vegetable stew that is packed with flavor.
An easy version of this classic French dish: fresh, tender vegetables are simmered in a rich tomato sauce, making this a dish that can feed a crowd or is substantial enough to serve as a main course for family dinner.
Ingredients
Ratatouille
- 4 tablespoons olive oil
- 1 white onion, finely chopped,
- 2 cloves garlic, minced
- 1 yellow, red or orange bell pepper, diced
- 28 ounce can crushed tomatoes
- 1 teaspoon salt
- ½ teaspoon black pepper
- 10 to 12 fresh basil leaves, minced
- 1 small eggplant, cut into 1/4-inch-thick slices
- 1 medium zucchini, cut into 1/4-inch-thick slices
- 1 medium yellow squash, cut into 1/4-inch-thick slices
- 4 Roma tomatoes, cut into 1/4-inch-thick slices
- 1 red onion, thinly sliced
- 1 tablespoon fresh thyme, minced
- ¼ cup toasted pine nuts
Polenta
- 1 roll San Gennaro Traditional Italian Polenta
- 1 Tablespoon olive oil
- 1 cup chicken stock
- ¼ cup goat cheese, crumbled
Method
Pre-heat oven to 375°F.
Cut the eggplant, zucchini, squash, tomato, and onion.
Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat. Add yellow onions, garlic, and peppers, and saute until soft and fragrant.
Add crushed tomatoes, 2 tablespoons of fresh basil, salt, and pepper. Cook at a low simmer until the sauce has slightly thickened, 10 to 15 minutes. Remove from the heat.
Place sliced vegetables on top of the sauce in a spiral shape around the pan and into the center. Drizzle lightly with remaining olive oil, season with salt and pepper and scatter on the thyme leaves.
Cover and bake for 25-30 minutes, then uncover and continue baking until the vegetables are tender, about 20 more minutes.
While your veggies are roasting, make the creamy polenta. See our Creamy Polenta recipe. Use the 1/4 cup of goat cheese in place of parmesan.
Remove veggies from the oven, give the polenta a stir, and it’s time to enjoy.
In shallow bowls, serve creamy polenta topped with a spoonful of warm, roasted ratatouille. Garnish with a sprinkle of goat cheese, a few pine nuts and the remaining chopped basil.
