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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 comforting and sophisticated vegetarian dish featuring creamy goat cheese-infused polenta paired with a colorful medley of slow-roasted seasonal vegetables. This recipe balances rich, tangy flavors with hearty textures and vibrant, nutrient-packed ingredients, making it perfect for any time of year and suitable for both casual meals and special occasions.

Ingredients

Scale

Polenta Base

  • 1 cup medium or coarse-ground polenta
  • 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 eggplant, chopped
  • 1 medium zucchini, chopped
  • 2 bell peppers (any color), chopped
  • 3 medium tomatoes, chopped
  • 3 cloves garlic, minced
  • 1 medium onion, chopped
  • 2 tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary, chopped
  • 1/4 cup fresh basil leaves, chopped, plus extra for garnish
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Vegetables: Chop eggplant, zucchini, bell peppers, and tomatoes into uniform pieces for even roasting. Toss them with olive oil, minced garlic, chopped onion, salt, pepper, thyme, rosemary, and basil. Spread evenly on a baking sheet.
  2. Roast the Ratatouille: Preheat the oven to 400°F (200°C). Roast the vegetables for 30-40 minutes, stirring halfway through to encourage caramelization and tenderize them, enhancing their natural sweetness.
  3. Cook the Polenta: While the vegetables roast, bring water or vegetable broth to a boil in a saucepan. Gradually whisk in the polenta, reduce the heat, and stir frequently until it thickens and becomes creamy, about 20-25 minutes.
  4. Incorporate the Goat Cheese: Once the polenta has thickened, stir in the crumbled goat cheese until fully melted and incorporated, creating a tangy and luscious base.
  5. Assemble and Serve: Spoon a generous portion of goat cheese polenta onto plates and top with the warm roasted ratatouille. Garnish with fresh basil or thyme leaves and an optional drizzle of extra virgin olive oil.

Notes

  • Use vegetable or chicken broth instead of water when cooking polenta to enrich the flavor.
  • Stir polenta frequently during cooking to prevent lumps and ensure a smooth texture.
  • For a smoky flavor, briefly char the ratatouille vegetables on a grill before roasting.
  • Let roasted vegetables rest for 10 minutes to meld flavors.
  • Choose fresh, tangy goat cheese for optimal creaminess and flavor balance.

Nutrition

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

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