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Creamy Goat Cheese Polenta with Roasted Ratatouille Recipe

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This Creamy Goat Cheese Polenta with Ratatouille is a comforting and flavorful dish combining tender roasted vegetables layered beautifully with creamy, cheesy polenta. The ratatouille features a colorful medley of eggplant, zucchini, squash, bell peppers, tomatoes, and onions, baked with aromatic herbs and garlic. The polenta is rich and creamy, enriched with goat cheese for a tangy depth. Topped with toasted pine nuts and fresh basil, this recipe offers a wholesome, rustic French-inspired meal perfect for any occasion.

Ingredients

Ratatouille Vegetables

  • 4 tablespoons extra-virgin olive oil
  • 1 garlic clove, halved
  • 1 small globe eggplant, cut into ¼-inch-thick slices
  • 1 medium zucchini, cut into ¼-inch-thick slices
  • 1 medium yellow squash, cut into ¼-inch-thick slices
  • 1 yellow, red, or orange bell pepper, cut into ¼-inch-thick slices
  • 4 Roma tomatoes, cut into ¼-inch-thick slices
  • 1 large yellow onion, thinly sliced
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher sea salt
  • Freshly cracked black pepper, to taste
  • 5 sprigs fresh thyme, leaves removed

Polenta

  • 6 cups chicken or vegetable stock
  • 2 cups whole milk, plus more as needed
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 1½ cups stone-ground polenta or yellow cornmeal
  • 8 ounces goat cheese (6 ounces for stirring into the polenta, 2 ounces for topping)

Toppings

  • ¼ cup toasted pine nuts
  • 10 to 12 fresh basil leaves, minced

Instructions

  1. Prepare the oven and baking dish: Preheat your oven to 375°F and place a rack in the center position. Grease an 8 x 8-inch baking dish with 2 tablespoons of olive oil and rub the cut sides of the halved garlic clove all over the bottom and sides of the dish for subtle fragrance. Discard the garlic clove afterwards.
  2. Coat the vegetables: On a clean work surface, spread out the sliced eggplant, zucchini, yellow squash, bell pepper, tomatoes, and onion. Drizzle the remaining 2 tablespoons of olive oil over the slices and season evenly with garlic powder, kosher salt, and freshly cracked black pepper. Toss gently to ensure all slices are evenly coated.
  3. Arrange the vegetables: In the prepared baking dish, arrange the vegetable slices in a circular, alternating pattern starting from the outer edge moving toward the center to create a visually appealing presentation. Scatter the fresh thyme leaves over the arranged vegetables.
  4. Bake the ratatouille: Cover the dish tightly with foil and place it in the preheated oven. Bake for 20 minutes covered. Then remove the cover and continue baking uncovered for an additional 25 minutes or until the vegetables are tender and cooked through.
  5. Start the polenta: While the ratatouille bakes, combine chicken or vegetable stock, whole milk, kosher salt, and black pepper in a medium saucepan. Bring this mixture to a boiling point over high heat.
  6. Add polenta and simmer: Reduce the heat to medium and slowly whisk in the stone-ground polenta or yellow cornmeal to prevent lumps. Cook the polenta, stirring frequently to avoid sticking and ensure creaminess, until it thickens and starts to pull away from the sides of the pan, which should take about 30 minutes.
  7. Enrich the polenta: Remove the polenta from heat and stir in 6 ounces of goat cheese until melted and well combined. If you prefer a thinner consistency, add a splash of extra milk and stir to loosen.
  8. Serve the dish: Spoon the creamy goat cheese polenta evenly into six bowls. Top each serving generously with the ratatouille vegetables. Crumble the remaining 2 ounces of goat cheese on top, then garnish with toasted pine nuts and minced fresh basil leaves for added flavor and texture.

Notes

  • Using stone-ground polenta yields the best texture for creamy polenta.
  • You can substitute vegetable stock instead of chicken stock to make the dish vegetarian-friendly.
  • Adjust seasoning to taste, especially salt and pepper, depending on your stock and cheese saltiness.
  • To toast pine nuts, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant.
  • Leftover polenta can be cooled, sliced, and grilled or fried for a delicious second use.

Find it online: https://marthatasty.com/creamy-goat-cheese-polenta-with-roasted-ratatouille-recipe/