Creamy Polenta + Oven Ratatouille
- Gluten Free
- Low Carb/Paleo
Why we love it:
- 1 cup Polenta (aka corn grits)
- 4 cups Water
- 2 teaspoons Kosher Salt (divided)
- 1 Eggplant
- 1⁄2 Yellow Onion
- 1 Bell Pepper (Orange, Yellow or Red)
- 1⁄2 pound Zucchini
- 3 Roma Tomatos (early girl or other cooking tomatoes work too)
- 3 cloves Garlic
- 1⁄4 cup Extra Virgin Olive Oil
- 1⁄2 bunch Basil
- 1 cup Heavy Cream
- 1⁄2 teaspoon Red Wine Vinegar
- 1⁄4 cup Parmesan Cheese
1. PREHEAT THE OVEN TO 425 DEGREES
Bring water and 1 teaspoon of salt to a boil in a large pot. Pour polenta slowly into boiling water, while whisking constantly until all polenta is stirred in and there are no lumps.
Reduce heat to low and simmer, whisking often, until polenta starts to thicken, about 5 minutes. Polenta mixture should still be slightly loose. Cover and cook for 25 minutes, whisking every 5 to 6 minutes. When polenta is too thick to whisk, switch to stirring with a wooden spoon.
Chop everything. Chop the eggplant a little bit smaller though as it takes longer to cook, aim for ½” square pieces. Chop the onion, pepper, zucchini, tomatoes. Toss all on to a baking sheet. Add the garlic cloves whole, but peeled. Pour olive oil over the pile and sprinkle with 1 teaspoon of salt. Toss it all to coat and spread it out into an even layer.
Place the pan in the oven and bake for about 15 - 20 minutes, tossing the veggies a couple of times in this window.
Chop, slice or tear the basil leaves.
After the polenta has cooked for about 25 minutes, stir in the heavy cream. When the ratatouille has cooked, everything will be really soft. You can leave it all the size you cut it originally, or place the veggies back on a cutting board (they’ll be wet, watch the edges for runoff) and run your knife through it all a few times. Cutting it smaller is great if you repurpose this recipe for a dip, sandwich spread, or sauce on top of grilled meat or fish.
Place the ratatouille vegetables in a large bowl and stir in the vinegar and chopped basil.
Place a big scoop of polenta in a wide bowl. Make an indentation in the center with a spoon. Top with ratatouille. Garnish with a generous sprinkle of Parmesan.
*Leftover polenta will solidify. You can either reheat it in a sauté pan with butter to get a crispy edge, or add a little more water or milk and whisk occasionally to soften it up again.