Slow-Cooked Ratatouille Over Goat Cheese Polenta

April 10, 2019

 Ingredients

  • Cooking spray

  • 2 large eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups)

  • 3 medium zucchini or yellow summer squash, cut into 1/2-inch pieces (about 6 1/2 cups)

  • 3 tablespoons coarse salt

  • 3 tablespoons unsalted butter, divided

  • 2 small to medium red onions, halved and thinly sliced (about 3 1/2 cups)

  • 2 red bell peppers, cut into 1/2-inch pieces (about 3 cups)

  • 3 tablespoons finely chopped garlic

  • 1/4 cup all-purpose flour

  • 1/4 cup tomato paste

  • One 28-ounce can whole peeled tomatoes

  • 1 tablespoon finely chopped fresh thyme leaves

  • 10 grinds black pepper

  • 1/2 cup packed freshly grated Parmigiano-Reggiano (about 1/4 pound)

  • 1 cup coarsely chopped fresh basil leaves​

  • 6 cups low-sodium vegetable or chicken stock

  • 1 1/2 teaspoons coarse salt

  • 1 1/2 cups polenta or coarse-ground cornmeal (not instant)

  • 1/2 stick unsalted butter

  • 4 ounces fresh goat cheese (about 1/2 cup)

  • 10 grinds black pepper​

 

CLICK TO COOK

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