Ratatouille with Creamy Polenta
Ratatouille with creamy polenta, fresh and delicious. If you’re lucky you’ve got veggies from the garden (or the neighbor’s garden) and the polenta is quick, easy and the perfect texture to complement the vegetables = YUMMY.
Ingredients for Ratatouille
- Olive Oil
- 1 medium onion, diced
- several sprigs fresh oregano or marjoram (or 1 teaspoon dried)
- 1 sprig fresh rosemary (or 1/2 teaspoon dried)
- 2-3 garlic cloves, minced
- 4 cups eggplant peeled and cubed
- 2 cups diced pepper (red, orange, yellow or green)
- 4 cups peeled and seeded tomatoes, chopped
- 1/2 teaspoon dried turmeric
- 1 bay leaf
- handful of fresh basil, chopped
- Assemble all ingredients
- Prepare eggplant: peel and cube, place in colander, sprinkle with salt and let drain for 15-20 minutes while you chop and measure the other ingredients. This is not an essential step, but it releases excess water from the eggplant, making it firmer and meatier.
- Heat a large skillet over medium high heat. When hot, add 1-2 tablespoons olive oil and sauté the onions 5-6 minutes until they start to brown on the edges. Add garlic and continue to sauté for another minute.
- Add eggplant and peppers, cook until they just begin to soften.
- Add remaining ingredients, except the basil, stir gently, cover and reduce heat to a simmer. Cook for 20-25 minutes until vegetables are tender and flavors have come together.
- Add fresh chopped basil and combine – ready to serve.
- I use this instant polenta, purchased at Whole Foods, which cooks very quickly and easily if you are in a hurry! I use additional liquid to make it a little creamier and add fresh grated parmesan at the end (off heat).
Serve ratatouille over polenta with extra basil and parmesan if you like – delicious!