A rustic marriage of French countryside and Northern Italian comfort, Polenta with Ratatouille is a colorful, hearty, and soul-warming vegetarian dish. The silky, buttery polenta provides the perfect base for the summery, herb-laced medley of vegetables in the ratatouille. Perfect for a cozy dinner or an elegant plant-based main.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 20 minsCook Time 45 minsTotal Time 1 hr 5 minsFor the Creamy Polenta
1 cup coarse cornmeal (polenta)
4 cups water (or use 2 cups water + 2 cups milk for extra richness)
1 tsp salt
2 tbsp butter (or olive oil for vegan version)
½ cup grated Parmesan cheese (optional, omit or use plant-based for vegan)
Freshly ground pepper, to taste
For the Ratatouille
1 medium eggplant, diced (~1-inch cubes)
1 zucchini, sliced into half-moons
1 yellow squash, sliced into half-moons
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium red onion, diced
3 cloves garlic, minced
1 can crushed tomatoes (or 3 fresh tomatoes, peeled & chopped)
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
½ tsp chili flakes (optional)
Salt & pepper, to taste
Fresh basil or parsley, for garnish
Start the Polenta
1
Bring 4 cups of water and 1 tsp salt to a boil in a heavy-bottomed saucepan.
Slowly whisk in the polenta in a steady stream.
Reduce heat to low and stir frequently for 30–40 minutes , until thick and creamy.
Stir in butter and Parmesan, season with pepper, and keep warm over very low heat.
Make the Ratatouille
2
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add onion and sauté for 5 minutes until soft and translucent.
Add garlic, cook 1 minute until fragrant.
Add eggplant and bell peppers. Cook for 5–7 minutes until they begin to soften.
Add zucchini and yellow squash. Season with salt, pepper, thyme, oregano, and chili flakes if using.
Stir in crushed tomatoes and bring to a simmer.
Reduce heat, cover, and simmer for 20–25 minutes , stirring occasionally, until all vegetables are tender and the sauce is slightly thickened.
Assemble and Serve
3
Spoon a generous scoop of polenta into a bowl or shallow plate.
Top with a ladle of warm ratatouille.
Garnish with torn basil or parsley and a drizzle of olive oil if desired.
Suggested Pairings
4
Crusty French bread or focaccia
Light red wine like Pinot Noir or Gamay
Arugula salad with lemon vinaigrette
Ingredients For the Creamy Polenta
1 cup coarse cornmeal (polenta)
4 cups water (or use 2 cups water + 2 cups milk for extra richness)
1 tsp salt
2 tbsp butter (or olive oil for vegan version)
½ cup grated Parmesan cheese (optional, omit or use plant-based for vegan)
Freshly ground pepper, to taste
For the Ratatouille
1 medium eggplant, diced (~1-inch cubes)
1 zucchini, sliced into half-moons
1 yellow squash, sliced into half-moons
1 red bell pepper, diced
1 yellow bell pepper, diced
1 medium red onion, diced
3 cloves garlic, minced
1 can crushed tomatoes (or 3 fresh tomatoes, peeled & chopped)
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried oregano
½ tsp chili flakes (optional)
Salt & pepper, to taste
Fresh basil or parsley, for garnish
Directions Start the Polenta
1
Bring 4 cups of water and 1 tsp salt to a boil in a heavy-bottomed saucepan.
Slowly whisk in the polenta in a steady stream.
Reduce heat to low and stir frequently for 30–40 minutes , until thick and creamy.
Stir in butter and Parmesan, season with pepper, and keep warm over very low heat.
Make the Ratatouille
2
Heat olive oil in a large skillet or Dutch oven over medium heat.
Add onion and sauté for 5 minutes until soft and translucent.
Add garlic, cook 1 minute until fragrant.
Add eggplant and bell peppers. Cook for 5–7 minutes until they begin to soften.
Add zucchini and yellow squash. Season with salt, pepper, thyme, oregano, and chili flakes if using.
Stir in crushed tomatoes and bring to a simmer.
Reduce heat, cover, and simmer for 20–25 minutes , stirring occasionally, until all vegetables are tender and the sauce is slightly thickened.
Assemble and Serve
3
Spoon a generous scoop of polenta into a bowl or shallow plate.
Top with a ladle of warm ratatouille.
Garnish with torn basil or parsley and a drizzle of olive oil if desired.
Suggested Pairings
4
Crusty French bread or focaccia
Light red wine like Pinot Noir or Gamay
Arugula salad with lemon vinaigrette
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