By Anonymous Pancetta
Creamy Goat Cheese Polenta With Ratatouille
8 steps
Prep:20minCook:45min
Ratatouille is an ideal partner for creamy goat cheese polenta. In this recipe, they come together as the vegetarian dinner of your dreams!
Updated at: Wed, 10 Jan 2024 23:36:43 GMT
Nutrition balance score
Good
Glycemic Index
46
Low
Glycemic Load
20
High
Nutrition per serving
Calories512.5 kcal (26%)
Total Fat28.8 g (41%)
Carbs43.8 g (17%)
Sugars13 g (14%)
Protein21.3 g (43%)
Sodium1413.1 mg (71%)
Fiber4.9 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Ratatouille:
4 tablespoonsextra-virgin olive oil
1garlic clove
halved
1globe eggplant
small, cut into 1/4-inch-thick slices
1zucchini
medium, cut into 1/4-inch-thick slices
1yellow squash
medium, cut into 1/4-inch-thick slices
1yellow bell pepper
or orange, cut into 1/4-inch-thick slices
4Roma tomatoes
cut into 1/4-inch-thick slices
1yellow onion
large, thinly sliced
1 teaspoongarlic powder
1 teaspoonkosher sea salt
black pepper
freshly cracked, to taste
5 sprigsfresh thyme
leaves removed
Polenta
Instructions
Step 1
Make the ratatouille. Preheat the oven to 375°F with a rack in the center position. Grease an 8 x 8-inch baking dish with 2 tablespoons of the olive oil and rub the cut sides of the garlic clove all over the bottom and sides. Discard the garlic clove.
Step 2
On a clean work surface, spread out the eggplant, zucchini, squash, bell pepper, tomato, and onion. Drizzle them with the remaining 2 tablespoons of olive oil and sprinkle with the garlic powder, salt, and black pepper to taste. Toss to coat.
Step 3
Arrange the vegetable slices, alternating the eggplant, zucchini, squash, bell pepper and tomato in a circular pattern, working from the outer edge to the center of the pan. Scatter on the thyme leaves.
Step 4
Cover and bake for 20 minutes, then uncover and continue baking until the vegetables are tender, about 25 more minutes.
Step 5
Meanwhile, make the polenta. In a medium pan, combine the stock, milk, salt and pepper. Bring to a boil over high heat, then reduce the heat to medium and slowly whisk in the polenta.
Step 6
Cook, stirring often, until the polenta begins to pull away from the sides of the pan, about 30 minutes.
Step 7
Remove the pan from the heat and stir in 6 ounces of the goat cheese. If you'd like the polenta a bit thinner, stir in a bit more milk.
Step 8
To serve, divide the polenta evenly among six bowls and spoon on a generous serving of the ratatouille. Top with additional goat cheese crumbled, toasted pine nuts, and basil.
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