RCI-VG.002.0136.001
Ratatouille with Polenta
Ratatouille with Polenta from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- -oz. package refrigerated and cooked polenta1 16 unit
- 1 tablespoon
- green bell pepper1 unitseeded and chopped
- red bell pepper1 unitseeded and chopped
- garlic2 clovesminced
- onion1 smallthinly sliced
- eggplant1 smallcubed
- yellow summer squash or zucchini1 unitsliced
- tomato1 unitchopped
- 1 unit
- 3 sprigs
- 3 tablespoons
Method
1
Heat olive oil in a large skillet or sauté pan over medium heat for about 1 minute until shimmering.
2
Add the sliced onion and minced garlic to the hot oil, stirring frequently until softened and fragrant, approximately 3–4 minutes.
3
Stir in the chopped green and red bell peppers along with the cubed eggplant, cooking for 5–6 minutes while stirring occasionally to allow the vegetables to begin releasing their moisture.
5 minutes
4
Add the sliced yellow summer squash or zucchini to the pan, then add the chopped tomato, bay leaf, and fresh thyme sprigs.
5
Reduce heat to medium-low and gently simmer the ratatouille for 15–18 minutes, stirring occasionally, until all vegetables are tender and the flavors have melded.
15 minutes
6
While the ratatouille is simmering, slice the refrigerated polenta into ¼-inch-thick slices or cut into squares as desired.
7
Heat a separate skillet over medium-high heat and warm the polenta slices until lightly golden on both sides, about 2–3 minutes per side.
3 minutes
8
Remove the bay leaf and thyme sprigs from the ratatouille and stir in the chopped fresh parsley.
9
Arrange the warm polenta on serving plates, then spoon the ratatouille mixture over or beside the polenta and serve immediately.