Roasted Ratatouille with Creamy Goat Cheese Polenta
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.
- Prep Time: 30 mins
- Cook Time: 40 mins
- Total Time: 1 hr 10 mins
Ingredients
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