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Roasted Ratatouille with Creamy Goat Cheese Polenta

Roasted Ratatouille with Creamy Goat Cheese Polenta
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Indulge in the vibrant flavors of Roasted Ratatouille with Creamy Goat Cheese Polenta, a delightful dish that showcases seasonal vegetables in a comforting and satisfying way. This recipe features an array of slow-roasted garden veggies, including zucchini, bell peppers, and tomatoes, layered over rich, creamy polenta infused with goat cheese. The combination creates a hearty meal perfect for family gatherings or casual dinners with friends. Easy to prepare and visually stunning, this dish not only warms the heart but also makes a beautiful centerpiece on any table.

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) and rub baking sheets with halved garlic cloves and olive oil.
  2. Arrange sliced vegetables on the sheets, season with garlic powder, salt, pepper, and thyme leaves, then drizzle with remaining olive oil.
  3. Roast veggies for 30–35 minutes until tender and golden brown; turn halfway through.
  4. In a large pot, combine chicken or vegetable stock and whole milk; bring to a gentle boil.
  5. Whisk in polenta gradually while stirring continuously until smooth.
  6. Simmer on low heat for 30–40 minutes until creamy; add goat cheese until melted.
  7. Serve polenta topped with roasted vegetables, garnished with toasted pine nuts and minced basil.

Nutrition

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