Polenta Wl Roasted Ratatouille Recipe
The polenta with roasted ratatouille is a flavorful and delcious reciepe that can be served for a mediterranean style meal. Cooked with polenta flavored with pesto and ratatouille with fresh herbs, the polenta with roasted ratatouiille is filling and nutritious too.
Ingredients
4 cups water (use 6 cups/1.5 L for creamy polenta) 1L
1 tsp salt 5 mL
1/2 tsp pepper 2mL
1 cup cornmeal 250 mL
1/4 cup pesto, optional 50 mL
1 large onion, cut in 12 wedges 1
12 3/4lb cloves garlic, peeled eggplant, cut in chunks 12 375 g
1/2 ib zucchini, cut in 1/2 inch/1 cm rounds 250 g
1 lb fresh plum tomatoes, cut in 500 g
4 wedges
1 bulb fennel, trimmed and cut in 1
12 wedges (1 to 1 1/2 lb/500 to 750 g)
1/4 lb shiitake (without stems) or portobello (with stems) mushrooms, cut in quarters 125 g
1 sweet red pepper, cut in strips 1
1 sweet yellow pepper, cut in strips 1
1 tbsp chopped fresh rosemary, or 1/2 tsp/2 mL dried 15 mL
1 tbsp chopped fresh thyme, or 1/2 tsp/2 mL dried 15 mL
1/2 tsp salt 2mL
1/2 tsp pepper 2mL
1/4 cup shredded fresh basil or chopped fresh parsley 50 mL
1 tbsp olive oil 15 mL
1tbsp balsamic vinegar 15 mL
Directions
To make polenta, bring water to boil in large saucepan.
Add salt and pepper.
Very slowly whisk in cornmeal.
If you are using regular cornmeal, cook, stirring often, on low heat, for about 30 minutes.
If you are using instant cornmeal, cook for about 5 minutes.
When polenta is ready, stir in pesto.
Taste and adjust seasonings if necessary.
Spread polenta in non-stick or parchment paper-lined 13 x 9-inch/3.5 L baking dish.
Cool and refrigerate until ready to use.
Meanwhile, to prepare ratatouille, spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in single layer in large, lightly oiled roasting pan.
Sprinkle with rosemary, thyme, salt and pepper.
Roast vegetables in preheated 400°F/200°C oven for 45 minutes, or until tender and browned.
Stir occasionally.
Toss with basil, olive oil and vinegar.
Taste and adjust seasonings if necessary.
Cut polenta into 12 3-inch/7.5 cm squares (brush with olive oil if you wish).
Grill or pan-fry in non-stick skillet until lightly browned.
Serve with vegetables on top.
Add salt and pepper.
Very slowly whisk in cornmeal.
If you are using regular cornmeal, cook, stirring often, on low heat, for about 30 minutes.
If you are using instant cornmeal, cook for about 5 minutes.
When polenta is ready, stir in pesto.
Taste and adjust seasonings if necessary.
Spread polenta in non-stick or parchment paper-lined 13 x 9-inch/3.5 L baking dish.
Cool and refrigerate until ready to use.
Meanwhile, to prepare ratatouille, spread onion, garlic, eggplant, zucchini, tomatoes, fennel, mushrooms and sweet peppers in single layer in large, lightly oiled roasting pan.
Sprinkle with rosemary, thyme, salt and pepper.
Roast vegetables in preheated 400°F/200°C oven for 45 minutes, or until tender and browned.
Stir occasionally.
Toss with basil, olive oil and vinegar.
Taste and adjust seasonings if necessary.
Cut polenta into 12 3-inch/7.5 cm squares (brush with olive oil if you wish).
Grill or pan-fry in non-stick skillet until lightly browned.
Serve with vegetables on top.
