Ratatouille And Goat Cheese Polenta Recipe

Ingredients For Ratatouille And Goat Cheese Polenta Recipe

• Cooking spray
• 0.5 inch 2 large eggplants, peeled and cut into-s
• 0.5 inch 3 medium zucchini or yellow summer squash, cut into-s
• 3 tablespoon Coarse salt
• 3 tablespoon Unsalted butter, divided
• 2 Small to medium red onions, halved and thinly sliced
• 3 Bell peppers, cut into thin slices
• 1 can Chickpeas, drained and rinsed
• 3 tablespoon Finely chopped garlic
• 0.25 cup All-purpose flour
• 0.25 cup Tomato paste
• 1 can Whole Peeled Tomatoes
• 1 teaspoon Ground Thyme
• 10 Grinds black pepper
• 0.5 cup Packed freshly grated parmesan
• 1 cup Coarsely chopped fresh basil leaves
• 4 cup Low Sodium Chicken Stock
• 2 cup Water
• 1.5 teaspoon Coarse salt
• 1.5 cup Polenta or coarse-ground cornmeal
• 0.5 stick Unsalted butter
• 4 ounce Fresh goat cheese