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Goat Cheese Polenta with Roasted Ratatouille

Goat Cheese Polenta with Roasted Ratatouille
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Enjoy a comforting and elegant meal with creamy Goat Cheese Polenta paired with vibrant, slow-roasted Ratatouille vegetables. This dish offers a harmonious blend of tangy goat cheese, smooth polenta, and caramelized Mediterranean veggies, perfect for cozy dinners or special occasions.

Ingredients

Scale

Polenta Base

  • 1 cup polenta (cornmeal)
  • 4 cups water or vegetable broth
  • 4 oz goat cheese, crumbled
  • Salt, to taste
  • Freshly ground black pepper, to taste

Roasted Ratatouille Vegetables

  • 1 medium zucchini, chopped
  • 1 medium eggplant, chopped
  • 2 red bell peppers, chopped
  • 3 medium tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 3 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh basil leaves, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Vegetables: Preheat oven to 400°F (200°C). Chop zucchini, eggplant, red bell peppers, tomatoes, garlic, and onion into even-sized pieces. Toss with olive oil, fresh thyme, basil, salt, and pepper until well-coated. Spread the mixture evenly on a baking sheet and roast for 30-40 minutes, stirring occasionally, until the vegetables are caramelized and tender.
  2. Cook the Polenta: Bring water or vegetable broth to a boil in a large saucepan. Gradually whisk in the polenta to prevent lumps. Reduce heat to low and simmer, stirring frequently, for 20-25 minutes or until the polenta is thick and creamy.
  3. Add Goat Cheese: Remove the polenta from heat and stir in crumbled goat cheese until fully melted and incorporated, creating a creamy and tangy base.
  4. Assemble the Dish: Serve a generous scoop of the creamy goat cheese polenta on plates or bowls. Top with a hearty portion of the warm roasted ratatouille. Garnish with additional fresh herbs or a drizzle of olive oil if desired.

Notes

  • Stir polenta constantly while cooking to avoid lumps and achieve silky texture.
  • Cut vegetables to similar sizes for even roasting.
  • Use fresh, high-quality goat cheese for best flavor and creaminess.
  • Do not overcrowd the baking sheet to ensure vegetables roast evenly rather than steam.
  • Add fresh herbs like basil or thyme after roasting for a bright, fresh flavor.

Nutrition

Keywords: goat cheese polenta, roasted ratatouille, creamy polenta, Mediterranean vegetables, gluten free, vegetarian, comfort food

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