A delicious, hearty meal packed full of fresh summer veggies.
- For the ratatouille:
- 3 tbsp olive oil
- 1 small brown onion, diced
- 2 cloves garlic, minced
- 4 ripe tomatoes, chopped
- 1 red capsicum, seeded and chopped
- 1 eggplant, chopped
- 1 zucchini, chopped
- 1 tbsp tomato puree
- ½ tbsp fresh thyme leaves, chopped
- 2 tbsp fresh basil, chopped
- Community Co Sea Salt*
- For the cheesy baked polenta:
- 2 cups chicken stock
- 2 cups milk
- 1 cup Community Co Aussie Polenta*
- 3 tbsp butter
- ⅓ cup + 2 tbsp Community Co Shredded Parmesan Cheese*
How to make:
- Line the base and sides of a 20 x 30 cm baking pan with plastic wrap.
- Heat the chicken stock and in a saucepan over medium high heat. When it is simmering, slowly pour in the polenta while whisking the mixture in the pan. Reduce the heat to a simmer and continue stirring occasionally over the next 10-15 minutes while the mixture thickens.
- Remove the thickened polenta from the stove and add the butter and the ⅓ cup of cheese. Stir until smooth and creamy. Pour into the prepared pan and smooth the surface. Sprinkle with the remaining parmesan and bake for 10 minutes.
- Preheat the oven to 220°C. Turn the polenta onto a clean work surface and cut into 8 rectangles. Cut each rectangle in half diagonally. Place the polenta triangles, in a single layer, on a large baking tray. Drizzle with oil and set aside.
- Heat the oil in a frying pan over medium heat and add the zucchini and eggplant. Cook for 5-6 minutes. Transfer to a plate and set aside.
- Add the onion to the pan and cook for 2-3 minutes, then add the capsicum and cook for a further 5 minutes.
- Return the eggplant to the pan and stir in tomato puree. Add tomatoes, thyme and garlic.
- Reduce heat to low, cover and cook for 15 minutes, stirring occasionally. Remove from the heat, stir through the basil and season with salt.
- While the ratatouille is cooking, place polenta triangles in the oven and bake for 15-20 minutes or until golden brown.
- Divide the polenta triangles amongst 4 plates. Top with ratatouille and serve.
Don’t waste your leftover polenta, use it to make delicious polenta chips