Just as the weather turns chilly at night in East Hampton, I want something for dinner that's comforting and warm like my Roasted Ratatouille with Polenta. https://barefootcontessa.com/recipes/roasted-ratatouille-with-polenta Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved, Dinner, Weeknight, gluten-free, Entertaining, Easy, eggplant, peppers, tomatoes, polenta. Grilled Vegetable and Goat Cheese Napoleons, Christmas Tree Delivery Is a Thing and We’re So on Board, Do Not Sell My Personal Information – CA Residents, 1 tube (1 pound) polenta, cut into 1/2-inch slices. Remove bay leaves from the roasted ratatouille. Sprinkle with salt and serve hot over the polenta. Thursday, September 21, 2017. I was looking for a good rattatouille recipe. I make this about once a month. Last night I mad it and had leftovers so today I took some of the vegetables and warmed them in a skillet, added two scrambled eggs and had a delish and filling breakfast! Taste of Home Test Kitchen, Ratatouille with Polenta Recipe photo by Taste of Home. Pour the vegetables onto two sheet pans (if you put them on one pan, they will steam instead of roast!). Roast for 30 to 40 minutes, tossing occasionally, until the vegetables are tender and begin to brown. If you only know Ratatouille as a kids’ movie, you’re in for a treat. For the roasted garlic head you can either remove the two halves entirely out of the dish or press the roasted garlic cloves out and mix them in the ratatouille. In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. We didn't have polenta so we served it over cheese grits, delicious! The kids were a little worried about all the veggies, but they enjoyed it! In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Saute for 8-10 minutes or until vegetables are tender. Created in the Provence region of France, the dish features seasoned veggies sauteed in oil. Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Great recipe to use up summer vegetables. This was a hit with the entire family. I made it with no changes to the recipe. Off the heat, stir in the Parmesan, crème fraîche, and butter. Roasted Ratatouille with Polenta 1 11 oz. (The timing will depend on the cornmeal that you choose.) Sign up and I'll send you great recipes and entertaining ideas every week! dried thyme ¼ tsp. Remove the plastic wrap. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Combine the chicken stock and garlic in a large saucepan and bring to a boil over high heat. can of tomato puree ½ medium yellow onion, diced 4 garlic cloves, sliced thinly ½ tsp. Switch to a wooden spoon, add 1½ tablespoons salt and 2 teaspoons pepper, and simmer over very low heat for 5 to 10 minutes, stirring almost constantly, until thick. Lower the oven to 425 degrees, add the tomatoes to the pans, and roast for another 12 to 15 minutes, until the tomatoes are tender. Taste of Home is America's #1 cooking magazine. Add the basil and toss. It takes time to prepare, but it is very good , my husband and son loves it so much ... Of course , me too ! https://www.rachaelraymag.com/recipe/roasted-ratatouille-with-honey-polenta 1½ pounds zucchini (6 to 8 inches long), ends trimmed and 1-inch-diced, 1 pound eggplant, unpeeled and 1-inch-diced, 1 Holland red bell pepper, cored, seeded, and 1-inch-diced, 1 Holland yellow bell pepper, cored, seeded, and 1-inch-diced, 1 red onion, halved and sliced ¼ inch thick, Kosher salt and freshly ground black pepper, 15 cherry, grape, or small pear tomatoes, halved, 6 cups chicken stock, preferably homemade, 1½ cups stone-ground whole-grain cornmeal, 1½ cups freshly grated Italian Parmesan cheese. Serve with ratatouille; sprinkle with cheese if desired. https://www.tasteofhome.com/recipes/ratatouille-with-polenta Place the zucchini, eggplant, bell peppers, onion, garlic, oregano, olive oil, 1 tablespoon salt, and 1½ teaspoons black pepper in a large bowl and toss to combine. Take the roasted ratatouille vegetables out of the oven and season to taste. Reduce the heat to a simmer and very slowly add the cornmeal, whisking constantly to make sure there are no lumps. Taste for seasonings and serve hot. Unmold the polenta on a plate. Roasted Ratatouille with Polenta. dried oregano ¼ tsp. Thinly ½ tsp the eggplant, zucchini, tomatoes, garlic, Italian seasoning salt... Ideas every week skillet, saute the mushrooms, roasted ratatouille with polenta and onion 2! Roasted Ratatouille with Polenta 1 11 oz there are no lumps Polenta recipe photo by taste of Home veggies..., the dish features seasoned veggies sauteed in oil with Ratatouille ; sprinkle with and... 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