Roasted Ratatouille with Creamy Goat Cheese Polenta

Roasted Ratatouille with Creamy Goat Cheese Polenta: Your New Summer Comfort Obsession

Hey friends, Wyatt here! Pull up a stool and let’s talk about that magical moment when summer’s bounty meets cozy comfort in one glorious bowl. Picture this: jewel-toned veggies caramelized to perfection, swimming in their own sweet juices atop a cloud of velvety polenta that’s been hugged by tangy goat cheese. Finished with crunchy pine nuts and confetti of fresh basil? Heaven.

Now I know what you’re thinking: “Ratatouille? Isn’t that fussy?” Honey, no. We’re tossing tradition out the kitchen window! Instead of labor-intensive layering, we’re roasting everything on sheet pans – because flavor loves high heat, and we love easy cleanup. This ain’t just a side dish; it’s a vegetarian showstopper that’ll have meat-lovers begging for seconds. Whether you’re feeding a crowd at a backyard shindig or craving a solo comfort feast, this recipe’s your golden ticket. Grab your favorite wooden spoon – we’re making memories (and maybe a happy little mess) together!

Sunshine, Sheet Pans, and a Happy Accident

Roasted Ratatouille with Creamy Goat Cheese Polenta

Print Recipe

A rustic, vibrant dish where slow-roasted summer vegetables meet rich, velvety polenta. Topped with creamy goat cheese, toasted pine nuts, and fresh basil, it’s hearty enough to stand alone or dazzle as a side. Comforting, colorful, and straight from the garden.

• Author: Wyatt Porter
• Prep Time: 30 mins
• Cook Time: 40 mins
• Total Time: 1 hr 10 mins

Ingredients

Scale 1x2x3x

For the Ratatouille

8 tbsp extra-virgin olive oil

2 garlic cloves, halved

2 small globe eggplants, sliced ¼-inch thick

2 medium zucchinis, sliced ¼-inch thick

2 medium yellow squashes, sliced ¼-inch thick

2 bell peppers (any color), sliced ¼-inch thick

8 Roma tomatoes, sliced ¼-inch thick

2 large yellow onions, thinly sliced

2 tsp garlic powder

2 tsp kosher sea salt

Freshly cracked black pepper, to taste

10 sprigs fresh thyme, leaves only

For the Polenta

12 cups chicken or vegetable stock

4 cups whole milk (plus more if needed)

3 tsp kosher salt

1 tsp freshly cracked black pepper

3 cups stone-ground polenta or yellow cornmeal

16 oz goat cheese

½ cup toasted pine nuts

20–24 fresh basil leaves, minced

Instructions

Preheat oven to 400°F (200°C). Rub two large baking sheets with the halved garlic cloves and drizzle with olive oil.

Arrange veggies in single layers on the sheets. Sprinkle with garlic powder, salt, pepper, and thyme leaves. Drizzle with remaining olive oil.

Roast for 30–35 minutes until veggies are tender and edges are golden, rotating pans halfway through.

Make the polenta: In a large pot, bring stock, milk, salt, and pepper to a gentle boil. Gradually whisk in polenta, stirring constantly to prevent clumps.

Simmer on low, stirring often for 30–40 minutes, until creamy. Add more milk as needed. Stir in goat cheese until melted and smooth.

Serve: Spoon polenta into bowls, top with roasted vegetables. Garnish with pine nuts and fresh basil.

Nutrition

• Calories: 480
• Sugar: 8g
• Fat: 28g
• Carbohydrates: 46g
• Fiber: 6g
• Protein: 14g

This dish takes me straight back to Napa Valley, 2018. My buddy Marco hosted a “clean out the garden” potluck. I volunteered for ratatouille, but when I arrived? His stove was busted. Just two sad sheet pans and a hotplate! Panic turned to inspiration: I roasted every veggie within arm’s reach on those pans while whipping polenta on the hotplate. When I crumbled leftover goat cheese into it? The whole porch went silent – then erupted in “YEEHAWs!” That accidental mashup became our tradition. Every summer since, someone texts: “Wyatt, make the GOAT ratatouille!” (Pun absolutely intended.) Moral? Sometimes kitchen disasters taste like victory.

Gather Your Garden Goodies

For the Ratatouille:

• 8 tbsp extra-virgin olive oil – The MVP! Robust flavor stands up to roasting. Chef’s hack: Use your best bottle here – it makes a difference!
• 2 garlic cloves, halved – For rubbing pans. Adds subtle perfume without burning.
• 2 small globe eggplants – Sliced ¼-inch thick. Swap tip: Salt slices and drain 15 mins if bitter.
• 2 zucchinis + 2 yellow squashes – Summer’s sweethearts! Slice same thickness for even cooking.
• 2 bell peppers (any color) – I use red + yellow for fireworks. Remove seeds!
• 8 Roma tomatoes – Meatier than beefsteaks = less sogginess.
• 2 large yellow onions – Thinly sliced. Their sweetness caramelizes beautifully.
• 2 tsp each garlic powder, kosher salt + freshly cracked pepper – Powder clings better than fresh for roasting.
• 10 sprigs fresh thyme – Strip leaves! Woody stems ≠ fun to eat.

For the Polenta Party:

• 12 cups chicken/veg stock – Flavor booster! Vegetarian? Use mushroom stock for umami punch.
• 4 cups whole milk (+ extra) – Creaminess queen. 2% works but whole = luxury.
• 3 tsp kosher salt + 1 tsp pepper – Polenta needs seasoning – taste as you go!
• 3 cups stone-ground polenta – Critical: NOT instant. Stone-ground = dreamy texture.
• 16 oz goat cheese – Tangy magic! Crumble before adding.
• ½ cup toasted pine nuts – Toast in dry pan till golden. Budget swap: Walnuts or pepitas.
• 20–24 fresh basil leaves – Tear, don’t chop, to avoid bruising.

Let’s Make Magic Happen!

Step 1: Preheat & Prep – Crank oven to 400°F (200°C). Rub baking sheets with cut garlic – this whispers flavor into the pans. Drizzle lightly with oil. Pro Tip: Use 2 large sheets! Crowding = steamed veggies (sad).

Step 2: Veggie Tumble – Arrange sliced veggies in single layers. Don’t obsess over placement – rustic is right! Sprinkle evenly with garlic powder, salt, pepper, and thyme leaves. Drizzle remaining oil like you’re Jackson Pollock. Chef’s Secret: Toss onions with peppers – their moisture buddies prevent drying.

Step 3: Roast to Glory – Slide pans into oven. Rotate pans top-to-bottom halfway through (30-35 mins total). Done when edges caramelize and tomatoes slump lazily. Watch Closely: Eggplants drink oil – add a splash mid-roast if they look thirsty.

Step 4: Polenta Perfection – In a heavy pot, bring stock, milk, salt, and pepper to a gentle boil. Gradually whisk in polenta – constantly to dodge lumps! Lower heat to a bare simmer. Cook 30-40 mins, stirring every 5 mins. It’ll thicken dramatically. Rescue Mission: If too thick, whisk in warm milk ¼ cup at a time. Stir in crumbled goat cheese off-heat until melted. Cover to keep warm.

Step 5: Assemble & Wow – Spoon luscious polenta into bowls. Top with roasted veggie chaos. Scatter pine nuts and basil. Grand Finale: Drizzle with extra olive oil and flaky salt. Cue the applause!

How to Serve It Like a Boss

Scoop polenta into wide, shallow bowls – you want those gorgeous veggies visible! Pile ratatouille artfully (or dump it joyfully – no judgment). Garnish generously: basil confetti, pine nut crunch, and maybe extra goat cheese crumbles for the obsessed. Pair with: A crisp Sauvignon Blanc or sparkling lemonade. Garlic bread is mandatory for sauce-mopping! Serve family-style for maximum “oohs.”

Shake It Up, Sugar!

• Meat Lover’s Twist: Fold crispy pancetta or chorizo into polenta.
• Vegan Vibes: Swap goat cheese for cashew cream + nutritional yeast. Use veggie stock!
• Spice Wanted: Add red pepper flakes to veggies or harissa swirl to polenta.
• Herb Garden Explosion: Swap thyme for rosemary or oregano. Finish with mint + parsley.
• Low-Carb Hack: Serve ratatouille over cauliflower mash instead of polenta.

Wyatt’s Whispered Wisdom

This recipe evolved from my “Oops-No-Stove” disaster! Originally, I used feta, but goat cheese’s creaminess was a revelation. Funny story: Once subbed blue cheese when I ran out of goat cheese. Let’s just say… my dog got very happy that night. Key upgrades: Toasting pine nuts (game-changer!) and using garlic-rubbed pans. It’s forgiving too – forgot thyme? Use dried! No pine nuts? Toasted almonds work. The soul of this dish? Celebrating summer’s fleeting glory. Make it yearly when tomatoes scream “EAT ME!”

Your Burning Questions, Answered

Q: Can I prep this ahead?
A: Absolutely! Roast veggies up to 2 days ahead; reheat at 350°F. Polenta thickens when chilled – reheat with extra stock/milk while whisking. It’ll revive beautifully!

Q: Help! My polenta’s lumpy/gritty.
A: Two tricks: 1) Whisk like it owes you money when adding cornmeal. 2) Low-and-slow cooking is non-negotiable. Grit means it needed more time. Simmer longer + whisk! If lumpy, hit it with an immersion blender quick.

Q: Veggies got soggy. What gives?
A: Likely overcrowded pans! Use two large sheets. Also, slice uniformly (¼-inch!) so everything cooks evenly. Drain tomatoes if extra juicy.

Q: Can I use quick-cook polenta?
A> I don’t recommend it. Texture won’t be as creamy, and it lacks that deep corn flavor. Stone-ground is worth the stir!

Nutritional Goodness (Per Serving)

Calories: ~480 • Protein: 14g • Carbs: 46g • Fat: 28g • Fiber: 6g • Sugar: 8g
Note: Using veggie stock reduces sodium. Goat cheese adds calcium + probiotics!

Prep: 30 mins • Cook: 40 mins • Total: 1 hr 10 mins • Serves: 10-12

Final Thoughts

This dish is everything summer cooking should be—colorful, effortless, and bursting with flavor. It’s a love letter to ripe tomatoes, golden squash, and the joy of sharing simple food done right. With every silky spoonful of goat cheese polenta and caramelized veggie bite, you’re tasting sunshine, garden abundance, and maybe even a little nostalgia. Whether you’re serving a crowd or saving leftovers for tomorrow’s lunch (spoiler: still amazing), this recipe proves that comfort food doesn’t have to be heavy. So go ahead, make a glorious mess, toast the season, and savor every last bite.