Polenta A La Ratatouille(v) Recipe
Roasted polenta with slow-braised veggies in tomato sauce & Parmigiano
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Ingredients
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Polenta
Ratatouille Vegetables
Garnish
Method
Prepare the Polenta
- 1
- 2
Spread and Chill
Pour the polenta into a greased baking dish, spreading it evenly. Allow it to cool and set in the refrigerator for at least 30 minutes.
Prepare the Ratatouille
- 3
Sauté the Vegetables
In a large skillet, heat olive oil over medium heat. Add diced onion and garlic, sautéing until translucent. Add zucchini, eggplant, and bell pepper, cooking until softened.
- 4
Add Tomatoes and Seasoning
Stir in the canned tomatoes, basil, oregano, salt, and pepper. Let simmer for 20-25 minutes until the vegetables are tender and the sauce thickens.
Assemble and Roast
- 5
Slice and Roast Polenta
Preheat the oven to 400°F (200°C). Cut the chilled polenta into slices and arrange them on a baking sheet. Drizzle with olive oil and roast for 20 minutes, flipping halfway.
- 6
Serve
Arrange the roasted polenta on plates, top with the ratatouille, and sprinkle with Parmigiano and fresh basil before serving.