Name: Ratatouille With Polenta Recipe
Total time: 40 min
Yield: 4
Cuisine: French

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Ratatouille with polenta is a delicious way to use summer squash, eggplant, and peppers for a vegetarian dinner. 

How to make Ratatouille With Polenta Recipe

Marina Delio

Crawler

French

<p>Ratatouille with polenta is a delicious way to use summer squash, eggplant, and peppers for a vegetarian dinner. </p>

Water

Salt

Polenta corn grits

Extra virgin olive oil,  plus more as needed

Zucchini,  sliced into 1/4 thick rounds

Yellow squash,  sliced into 1/4 thick rounds

Chinese eggplant,  sliced into 1/4 thick rounds

Canned tomato sauce

Fresh thyme

Dried oregano

Pinch Red Pepper Flakes

Crumbled goat cheese or kite hill vegan ricotta

step 1

In a cast iron skillet, bring water to a simmer. Slowly stir in salt and polenta. Reduce heat to low and continue to stir until polenta has thickened, about 10 minutes. Remove from heat.

step 2

In another skillet, heat olive oil over medium heat. Season zucchini, yellow squash, and eggplant with a pinch of salt and pepper and saut until just tender, about 3 minutes. Remove from heat.

step 3

Pour tomato sauce over the polenta in the skillet and smooth into an even layer. Sprinkle with the leaves from the thyme, oregano, and pepper flakes. Top with crumbled cheese. Arrange the vegetables in a layered, overlapping fashion. Start at the outer edge of the skillet and work your way in to the middle.

step 4

Place the skillet in the oven and bake until the sauce is bubbly, about 15 minutes. Sprinkle parsley over the top and serve warm.

step 5

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