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Goat Cheese Polenta with Roasted Ratatouille

Goat Cheese Polenta with Roasted Ratatouille
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Goat Cheese Polenta with Roasted Ratatouille is a creamy, comforting vegetarian dish that combines tangy goat cheese-infused polenta with a rich medley of oven-roasted Mediterranean vegetables. Perfect for cozy dinners or special gatherings, this recipe balances vibrant flavors and wholesome ingredients to deliver a luscious, satisfying meal.

Ingredients

Scale

Polenta Base

  • 1 cup coarse cornmeal (polenta)
  • 4 cups vegetable broth or water
  • 4 oz fresh goat cheese, crumbled
  • Salt, to taste
  • Black pepper, to taste

Roasted Ratatouille Vegetables

  • 1 medium eggplant, chopped into bite-sized pieces
  • 1 medium zucchini, chopped into bite-sized pieces
  • 1 medium yellow squash, chopped into bite-sized pieces
  • 2 medium tomatoes, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 3 tbsp olive oil
  • 2 tsp fresh herbs (thyme, basil, or rosemary), chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Roasted Ratatouille: Preheat your oven to 400°F (200°C). Chop eggplant, zucchini, yellow squash, tomatoes, onion, and garlic into bite-sized pieces. Toss all the vegetables with olive oil, fresh herbs, salt, and pepper. Spread them out on a baking sheet in a single layer and roast for 30-40 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
  2. Cook Creamy Polenta: While the ratatouille roasts, bring vegetable broth or water to a simmer in a saucepan. Slowly whisk in the polenta, reduce heat to low, and stir constantly for 20-25 minutes until thick and creamy. Remove from heat and stir in crumbled goat cheese until fully melted and combined. Season with salt and pepper to taste.
  3. Combine and Season: Spoon the creamy goat cheese polenta onto plates and top with a generous serving of roasted ratatouille. Adjust seasoning with additional salt, pepper, and fresh herbs as desired for a perfect balance.

Notes

  • Use fresh coarse polenta for a richer, smoother texture—instant polenta can be used in a pinch.
  • Stir polenta continuously during cooking to prevent lumps and burning.
  • Cut vegetables evenly and space them well on the baking sheet for even roasting.
  • Incorporate fresh thyme or basil into ratatouille to brighten the flavors.
  • Allow polenta to rest off heat for a few minutes to thicken slightly before serving.

Nutrition

Keywords: goat cheese polenta, roasted ratatouille, vegetarian dish, Mediterranean flavors, creamy polenta, roasted vegetables

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