Ratatouille With Parmesan Polenta

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Ingredients

For the Parmesan polenta:

  • 2 1/2 cups vegetable broth
  • 2 cups whole milk
  • Kosher salt and pepper, to taste
  • 1 cup coarse ground polenta
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Parmesan cheese

For the ratatouille:

  • 1 cup thinly sliced yellow onion
  • 2 garlic cloves, minced
  • 3 tablespoons vegetable oil, divided
  • 1 large eggplant, quartered and cut into 1/2-inch pieces (about 3 cups)
  • 1 small zucchini, quartered lengthwise and cut into thin slices
  • 1 red bell pepper, chopped
  • 3/4-pound tomatoes, chopped coarse (about 1 1/4 cups)
  • 1/4 teaspoon dried oregano, crumbled
  • 1/4 teaspoon dried thyme, crumbled
  • 1/8 teaspoon ground coriander
  • 1/4 teaspoon fennel seeds
  • Kosher salt and black pepper, to taste
  • 1/2 cup chopped fresh basil

Directions

Make the Parmesan polenta:

  1. In a saucepan over medium-high heat, combine broth and milk. Season with salt and pepper and bring to a simmer.
  2. Add polenta and reduce heat to a low simmer. Stir occasionally until combined and thickened, about 20 minutes.
  3. Add butter and Parmesan. Stir to combine.

Make the ratatouille:

  1. In a large skillet over moderately low heat, cook onion and garlic in about 2 tablespoons of oil. Stir occasionally until onion is softened.
  2. Add a little more oil to the pan and heat it over moderately high heat for 30 seconds.
  3. Add eggplant and cook mixture, stirring occasionally, for 5-8 minutes or until eggplant is softened.
  4. Stir in zucchini and bell pepper. Cook mixture over medium heat, stirring occasionally, for 6-8 minutes.
  5. Stir in tomatoes. Continue to cook and stir occasionally for 3-4 minutes or until vegetables are tender.
  6. Add oregano, thyme, coriander and fennel seeds. Salt and pepper to taste. Cook mixture and stir for 4-5 minutes.
  7. Stir in basil and combine mixture well.
  8. Serve over cooked polenta.

Recipe courtesy of New York Kitchen in Canandaigua, a center that showcases New York State’s agriculture through cooking classes, beverage pairings and other programs.

https://www.cutco.com/learn/ratatouille-with-parmesan-polenta