Recipe Ratatouille with cheesy polenta : Practical and Delicious

Recipe Ratatouille with cheesy polenta : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Ratatouille with cheesy polenta. You are currently reading Recipe Ratatouille with cheesy polenta : Practical and Delicious. This recipe is the creation of the chef Liz Macri. Recipe Ratatouille with cheesy polenta requires 1h 15m, cook 40m and serve 4. Caution: allergy Contains milk, sesame and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

Ingredients:

12 Ingredients

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  1/2 tsp chilli flakes (optional)
  
  
  


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  1 cup polenta
  
  
  


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  3/4 cup grated mozzarella cheese
  
  
  


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  olive oil cooking spray
  
  
  


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  small basil leaves, to serve
  
  
  



• Ratatouille



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  2 tsp olive oil
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  1 large red onion, chopped
  
  
  


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  200g peeled pumpkin, chopped
  
  
  


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  3 baby eggplant, sliced
  
  
  


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  2 small zucchini, chopped
  
  
  


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  400g can diced tomatoes
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

3 Method Steps

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  Step 1
  
  
  
  
  Grease a 19cm (base) square cake pan. Place 3 cups of cold water and chilli flakes (if using) in a saucepan. Bring to the boil over high heat. Add polenta in a thin, steady stream, stirring constantly until combined. Reduce heat to low. Cook, stirring, for 5 to 6 minutes or until thick. Remove from heat. Stir in cheese. Pour polenta into prepared pan. Cool for 10 minutes. Cover and refrigerate for 1 hour or until firm.
  
  
  


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  Step 2
  
  
  
  
  Make ratatouille: Heat olive oil in a large saucepan over medium heat. Add garlic, onion and pumpkin. Cook, stirring occasionally for 5 minutes or until onion is tender. Add eggplant and zucchini. Cook, stirring, for 5 minutes or until vegetables are just tender. Add tomatoes and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 to 7 minutes or until vegetables are just tender. Remove lid and simmer for 5 to 7 minutes or until sauce thickens.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, turn polenta onto a board. Cut into 4 squares. Cut each square in half to form 8 triangles. Spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook polenta for 3 to 4 minutes each side or until golden and heated through. Divide polenta and ratatouille between plates. Serve topped with basil.
  
  
  

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