Roasted Ratatouille with Polenta 1 11 oz. This was a hit with the entire family. The kids were a little worried about all the veggies, but they enjoyed it! Reduce the heat to a simmer and very slowly add the cornmeal, whisking constantly to make sure there are no lumps. Saute for 8-10 minutes or until vegetables are tender. Take the roasted ratatouille vegetables out of the oven and season to taste. Serve with ratatouille; sprinkle with cheese if desired. dried thyme ¼ tsp. 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. Unmold the polenta on a plate. I was looking for a good rattatouille recipe. 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. Be sure to scrape the bottom of the pan thoroughly while you’re stirring. Created in the Provence region of France, the dish features seasoned veggies sauteed in oil. Taste of Home Test Kitchen, Ratatouille with Polenta Recipe photo by Taste of Home. Sprinkle with salt and serve hot over the 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. I made it with no changes to the recipe. If you only know Ratatouille as a kids’ movie, you’re in for a treat. Thursday, September 21, 2017. 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. dried oregano ¼ tsp. (The timing will depend on the cornmeal that you choose.) can of tomato puree ½ medium yellow onion, diced 4 garlic cloves, sliced thinly ½ tsp. 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. Taste for seasonings and serve hot. Remove the plastic wrap. Remove bay leaves from the roasted ratatouille. Great recipe to use up summer vegetables. Roast for 30 to 40 minutes, tossing occasionally, until the vegetables are tender and begin to brown. 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. 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! 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. It takes time to prepare, but it is very good , my husband and son loves it so much ... Of course , me too ! In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Roasted Ratatouille with Polenta. Off the heat, stir in the Parmesan, crème fraîche, and butter. Copyright 2016, Cooking for Jeffrey, Clarkson Potter/Publishers, All Rights Reserved, Dinner, Weeknight, gluten-free, Entertaining, Easy, eggplant, peppers, tomatoes, polenta. Add the basil and toss. Combine the chicken stock and garlic in a large saucepan and bring to a boil over high heat. Sign up and I'll send you great recipes and entertaining ideas every week! I make this about once a month. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Pour the vegetables onto two sheet pans (if you put them on one pan, they will steam instead of roast!). We didn't have polenta so we served it over cheese grits, delicious! Taste of Home is America's #1 cooking magazine.