Slow-Cooked Ratatouille Over Goat Cheese Polenta

Ingredients for Slow-Cooked Ratatouille Over Goat Cheese Polenta

• Cooking spray

• 2 large aubergines, peeled and cut into 1/2-inch pieces (about 2525ml )

• 3 medium courgette or yellow summer squash, cut into 1/2-inch pieces (about 975g )

• 3 tablespoons coarse salt

• 3 tablespoons unsalted butter, divided

• 2 small to medium red onions, halved and thinly sliced (about 525g )

• 2 red peppers, cut into 1/2-inch pieces (about 450g )

• 3 tablespoons finely chopped garlic

• 30g plain flour

• 30g tomato paste

• One 800g can whole peeled tomatoes

• 1 tablespoon finely chopped fresh thyme leaves

• 10 grinds black pepper

• 80g packed freshly grated Parmigiano-Reggiano (about 110g )

• 1 cup coarsely chopped fresh basil leaves

• 6 cups low-sodium vegetable or chicken stock

• 1 1/2 teaspoons coarse salt

• 230g polenta or coarse-ground cornmeal (not instant)

• 1/2 stick unsalted butter

• 110g fresh goat cheese (about 60g )

• 10 grinds black pepper

1. Grease the slow cooker with cooking spray.

2. Place the aubergine and courgette in a large colander and toss well with 3 tablespoons of the salt; let sit for about 45 minutes. Rinse well to remove the salt, then dry well, gently squeezing out excess water with a kitchen towel. Add to the greased slow cooker. Heat 2 tablespoons of the butter in a 10-inch, heavy sauté pan over medium-high heat. When warm, add the onions, peppers, and garlic and sauté until the vegetables are softened, about 8 minutes. Transfer to the slow cooker. Reduce the heat to medium and add the remaining 1 tablespoon of butter. As soon as it melts, add the flour and tomato paste, and cook until the mixture is thickened and the flour disappears, about 1 minute. Increase the heat to medium high and add the tomatoes with their juices, thyme, and pepper. Cook, crushing the tomatoes a bit with a wooden spoon, until thickened and smooth, about 6 minutes. Mix with the vegetables in the slow cooker. Cover the slow cooker and cook on low until the vegetables are tender, 4 to 5 hours. Uncover and remove from the heat; immediately stir in the cheese and basil.

While the ratatouille is cooking, add the stock and salt to a medium, heavy saucepan and bring to a boil over medium-high heat. Once boiling, gradually whisk in the cornmeal. Reduce the heat to low, and cook, stirring every 3 minutes, until creamy and thickened, 30 to 35 minutes. Remove from the heat and stir in the butter, cheese, and pepper.

Ladle polenta into individual bowls, spoon ratatouille on top, and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.