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Ratatouille with cheesy polenta
Ratatouille with cheesy polenta
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Prep Time:
75 minutes
Cook Time:
40 minutes
Total Time:
115 minutes
Ingredients:
  • 1/2 tsp chilli flakes (optional)
  • 150.00 gm polenta
  • 187.50 ml grated mozzarella cheese
  • olive oil cooking spray
  • small basil leaves, to serve
  • 9.20 gm olive oil
  • 2 garlic cloves, crushed
  • 1 large red onion, chopped
  • 200g peeled pumpkin, chopped
  • 3 baby eggplant, sliced
  • 2 small zucchini, chopped
  • 400g can diced tomatoes
Instructions:
  • Prepare a 19cm square cake pan by greasing it. In a saucepan, combine 3 cups of cold water and chilli flakes (if desired). Bring to a boil over high heat. Gradually add polenta while stirring constantly until smooth. Reduce heat to low and cook for 5 to 6 minutes until thickened. Remove from heat, stir in cheese, and pour polenta into the prepared pan. Let it cool for 10 minutes, then cover and refrigerate for 1 hour until set.
  • Prepare a delicious ratatouille: In a large saucepan, heat olive oil over medium heat. Sauté garlic, onion, and pumpkin for 5 minutes until onions are tender. Stir in eggplant and zucchini, cooking for an additional 5 minutes until vegetables are tender. Add tomatoes and 1/2 cup water, bringing the mixture to a boil. Reduce heat to medium-low, cover, and simmer for 5 to 7 minutes until vegetables are tender. Uncover and continue simmering for 5 to 7 minutes until the sauce thickens to perfection.
  • Next, transfer the polenta onto a board and slice it into 8 triangles by cutting the squares in half. Prepare a barbecue plate or chargrill by spraying it with oil and heating it over medium heat. Cook the polenta for 3 to 4 minutes on each side until it is golden and heated through. Divide the polenta and ratatouille between the plates and serve them garnished with fresh basil.

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