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Roasted Ratatouille with Creamy Goat Cheese Polenta

Roasted Ratatouille with Creamy Goat Cheese Polenta
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Roasted Ratatouille with Creamy Goat Cheese Polenta is a vibrant dish that captures the essence of summer with its colorful medley of seasonal vegetables. This delightful recipe combines roasted eggplant, zucchini, bell peppers, and tomatoes with a smooth and creamy polenta enriched by tangy goat cheese. Perfect as a stand-alone main course or an elegant side for grilled meats, this dish is both comforting and visually appealing, making it an excellent choice for family dinners or gatherings. Packed with nutritious ingredients, it’s a wholesome addition to your meal repertoire.

Ingredients

Scale
  • 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
  • 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

  1. Preheat oven to 400°F (200°C). Rub baking sheets with halved garlic cloves and drizzle with olive oil.
  2. Arrange sliced vegetables on the baking sheets. Sprinkle with garlic powder, salt, pepper, and thyme; drizzle with remaining olive oil.
  3. Roast for 30–35 minutes until tender and golden, rotating pans halfway through.
  4. In a large pot, combine stock, milk, salt, and pepper over medium heat. Gradually whisk in polenta while stirring constantly.
  5. Simmer for 30–40 minutes until creamy; add more milk if necessary.
  6. Stir in goat cheese until melted and smooth.
  7. Serve polenta topped with roasted vegetables, garnished with toasted pine nuts and fresh basil.

Nutrition

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