Ratatouille over Creamy Polenta

Ratatouille is the best way to enjoy fresh, roasted veggies. Think of this dish as a delicious, healthy, hearty, vegetable stew that is packed with flavor.

Inspiration:

Ratatouille is the best way to enjoy fresh, roasted veggies. Think of this dish as a delicious, healthy, hearty vegetable stew 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 wow a crowd or is substantial enough to serve as a main course for family dinner.

Serve this veggie-loaded meal over creamy polenta. Don’t forget to garnish with pine nuts, fresh basil, and tangy goat cheese to elevate your kitchen game.

Ingredients:

serves 6

Ratatouille:
4 tablespoons extra-virgin olive oil
1 white onion, finely chopped,
2 cloves garlic, minced
1 yellow, red or orange bell pepper, diced
14 ounce can crushed tomatoes
1 teaspoon salt
½ teaspoon black pepper
10 to 12 fresh basil leaves, minced & divided
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
3 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 tube Italian Polenta
1 Tablespoon olive oil
1 cup chicken stock
¼ cup goat cheese, crumbled

Instructions:

Pre-heat oven to 375F.

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. Cut 1 tube of Italian Polenta into 1” cubes. Place the cubes of polenta in a medium sized saucepan and cover with chicken stock. Cook on medium heat, stirring frequently, until the cubes of polenta have softened and broken down. This should take about 10 to 15 minutes. You can use an immersion blender to help make things nice and creamy. Lower the heat to simmer and stir in the goat cheese.

Time to enjoy! In shallow bowls, serve creamy polenta topped with a hearty spoonful of stew.

Remove veggies from the oven, give the polenta a stir, and it’s time 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.

A quick note

Time saver: Go ahead and save some time by substituting your favorite marinara sauce vs making your own sauce.

What’s the story with polenta? Look for pre-cooked polenta found in tubes in the pasta section at grocery stores. Slow-cooked polenta can take up to an hour to make. This is a great short cut for those of us that are short on time. Polenta is a wonderful athlete-friendly dish made of corn meal that is easy to incorporate into your diet. In addition, it’s a great source of low-glycemic carbs that are gluten-free. Consider using polenta in place of pasta or rice.

This dish can also be served over rice, pasta, or mixed greens.