Ratatouille with Polenta Squares
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Ingredients
- 2 large eggplants diced
- 2 zucchinis diced
- 2 bell peppers diced
- 2 large onions diced
- 4 cloves garlic minced
- 4 large tomatoes diced
- 2 tbsp. olive oil
- 1 tbsp. dried thyme
- 1 tbsp. dried oregano
- Salt and pepper to taste
- 2 cups cornmeal
- 6 cups water
- 1 tsp. salt
- 2 tbsp. butter
Instructions
- Preheat oven to 375°F.
- In a large skillet, heat the olive oil over medium-high heat. Add the onions and sauté until they are soft and translucent, about 5 minutes.
- Add the garlic, eggplant, zucchini, and bell peppers to the skillet, stirring to coat in the oil. Cook for 10 minutes, stirring occasionally.
- Add the diced tomatoes, thyme, oregano, salt, and pepper to the skillet, and stir to combine.
- Allow the vegetables to simmer for 10-15 minutes until they are tender and the flavors have melded together.
- While the ratatouille is cooking, prepare the polenta squares. In a large pot, bring the water to a boil. Add the salt and slowly pour in the cornmeal, whisking constantly to prevent clumps from forming.
- Reduce the heat to low and continue whisking the cornmeal mixture until it has thickened and begins to pull away from the sides of the pot, about 20-25 minutes.
- Pour the polenta mixture into a greased baking dish, spreading it out evenly with a spatula. Allow to cool and set for 10 minutes.
- Cut the polenta into squares and lightly coat them in flour. Fry until they are golden brown and crispy, about 2-3 minutes per side.
- Serve the ratatouille alongside the polenta squares, garnished with fresh herbs or grated Parmesan cheese, if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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