Polenta with Ratatouille

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

Start the Polenta

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

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

Suggested Pairings