Ratatouille with Polenta Rounds: A Rustic Delight

Ratatouille, a vibrant vegetable stew hailing from Provence, France, is a dish celebrated for its simple yet elegant flavors. Bursting with fresh tomatoes, zucchini, eggplant, bell peppers, and herbs, it’s a testament to the beauty of seasonal produce. This recipe elevates the classic ratatouille by pairing it with creamy, golden polenta rounds, creating a complete and satisfying meal that’s both comforting and visually appealing.

This recipe is perfect for vegetarians and can easily be made vegan. It’s also a great way to use up garden vegetables or enjoy the abundance of farmer’s market finds. Prepare to immerse yourself in the delightful aromas and flavors of this rustic dish!

## Why This Recipe Works

* **Seasonal Freshness:** Ratatouille is at its best when made with fresh, seasonal vegetables. The natural sweetness and vibrancy of summer produce shine through.
* **Flavor Depth:** The combination of slow-cooked vegetables, aromatic herbs, and a touch of garlic creates a complex and layered flavor profile.
* **Textural Contrast:** The tender, slightly caramelized vegetables of the ratatouille contrast beautifully with the creamy, comforting polenta rounds.
* **Versatility:** This dish can be served as a main course, a side dish, or even as a topping for bruschetta or pasta.
* **Make-Ahead Friendly:** Ratatouille actually tastes better the next day, as the flavors meld and deepen. The polenta rounds can also be made ahead of time and reheated.

## Ingredients

**For the Ratatouille:**

* 2 tablespoons olive oil
* 1 large onion, chopped
* 2 cloves garlic, minced
* 1 large eggplant, cut into 1-inch cubes
* 2 zucchini, cut into 1-inch cubes
* 2 bell peppers (any color), seeded and chopped
* 4 ripe tomatoes, peeled, seeded, and chopped (or one 28-ounce can of diced tomatoes, drained)
* 2 tablespoons tomato paste
* 1 teaspoon dried oregano
* 1 teaspoon dried basil
* 1/2 teaspoon dried thyme
* 1 bay leaf
* Salt and freshly ground black pepper to taste
* Fresh basil leaves, for garnish

**For the Polenta Rounds:**

* 4 cups vegetable broth (or water)
* 1 cup polenta (coarse ground cornmeal)
* 1/4 cup grated Parmesan cheese (optional, omit for vegan)
* 2 tablespoons butter (or olive oil for vegan)
* Salt and freshly ground black pepper to taste
* Olive oil, for frying

## Equipment

* Large Dutch oven or pot
* Large skillet
* Whisk
* Baking sheet
* Parchment paper (optional)
* Round cookie cutter or glass (approximately 3 inches in diameter)

## Instructions

### Part 1: Preparing the Ratatouille

1. **Sauté the Aromatics:** Heat the olive oil in a large Dutch oven or pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
2. **Add the Eggplant:** Add the cubed eggplant to the pot and cook, stirring occasionally, until it begins to soften and brown slightly, about 8-10 minutes. Eggplant tends to absorb a lot of oil, so add a little more olive oil if needed to prevent sticking.
3. **Incorporate the Zucchini and Bell Peppers:** Add the cubed zucchini and chopped bell peppers to the pot. Cook, stirring occasionally, until they also begin to soften, about 5-7 minutes.
4. **Add the Tomatoes, Tomato Paste, and Herbs:** Stir in the chopped tomatoes (or canned diced tomatoes), tomato paste, dried oregano, dried basil, dried thyme, and bay leaf. Season with salt and freshly ground black pepper to taste. Stir well to combine all the ingredients.
5. **Simmer the Ratatouille:** Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and cook for at least 1 hour, or up to 2 hours, stirring occasionally. The longer it simmers, the more the flavors will meld and deepen. If the ratatouille becomes too dry during cooking, add a splash of water or vegetable broth.
6. **Taste and Adjust Seasoning:** After simmering, taste the ratatouille and adjust the seasoning as needed. You may want to add more salt, pepper, or herbs to suit your preference. Remove the bay leaf before serving.

### Part 2: Making the Polenta Rounds

1. **Prepare the Broth:** In a medium saucepan, bring the vegetable broth (or water) to a boil over medium-high heat. You can also use a combination of broth and water for a less intense flavor.
2. **Whisk in the Polenta:** Gradually whisk in the polenta, making sure to whisk constantly to prevent lumps from forming. Reduce the heat to low and continue to whisk frequently for the first few minutes until the polenta begins to thicken.
3. **Cook the Polenta:** Continue cooking the polenta over low heat, stirring occasionally, for about 20-25 minutes, or until it is very thick and creamy and pulls away from the sides of the saucepan. The exact cooking time may vary depending on the type of polenta you are using. Follow the package instructions for best results.
4. **Add Cheese and Butter (Optional):** Remove the saucepan from the heat and stir in the grated Parmesan cheese (if using) and butter (or olive oil). Season with salt and freshly ground black pepper to taste. Stir until the cheese and butter are melted and evenly distributed.
5. **Pour and Set the Polenta:** Line a baking sheet with parchment paper (optional, but it makes cleanup easier). Pour the cooked polenta onto the prepared baking sheet and spread it evenly to a thickness of about 1/2 inch. Let the polenta cool completely and set, about 30-60 minutes. You can speed up the process by placing the baking sheet in the refrigerator.
6. **Cut Out the Polenta Rounds:** Once the polenta is set, use a round cookie cutter or glass to cut out rounds. Gently lift the rounds from the baking sheet using a spatula.
7. **Fry the Polenta Rounds:** Heat a tablespoon of olive oil in a large skillet over medium heat. Add the polenta rounds to the skillet in a single layer, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until golden brown and slightly crispy. Add more olive oil to the skillet as needed to prevent sticking.

### Part 3: Assembling and Serving

1. **Arrange the Polenta Rounds:** Arrange the fried polenta rounds on a serving platter or individual plates.
2. **Spoon on the Ratatouille:** Spoon a generous amount of ratatouille over each polenta round.
3. **Garnish and Serve:** Garnish with fresh basil leaves and serve immediately. You can also drizzle a little extra olive oil over the top for added flavor.

## Tips for Success

* **Use High-Quality Ingredients:** Ratatouille is all about showcasing the natural flavors of fresh vegetables, so using high-quality ingredients will make a big difference in the final result. Seek out ripe, flavorful tomatoes, firm eggplant and zucchini, and vibrant bell peppers.
* **Don’t Overcrowd the Pan:** When cooking the vegetables for the ratatouille, avoid overcrowding the pot. Cook the vegetables in batches if necessary to ensure that they brown properly and don’t steam.
* **Simmer Low and Slow:** The key to a flavorful ratatouille is to simmer it low and slow. This allows the vegetables to release their natural sweetness and for the flavors to meld together.
* **Adjust the Consistency:** If the ratatouille is too watery, remove the lid from the pot during the last 30 minutes of simmering to allow some of the excess liquid to evaporate. If it’s too thick, add a splash of water or vegetable broth.
* **Customize the Herbs:** Feel free to experiment with different herbs in your ratatouille. Rosemary, marjoram, and savory are all great additions.
* **Make it Spicy:** Add a pinch of red pepper flakes to the ratatouille for a little heat.
* **Use Different Vegetables:** While traditional ratatouille includes eggplant, zucchini, bell peppers, and tomatoes, you can also add other vegetables, such as mushrooms, onions, or squash. Just be sure to adjust the cooking time accordingly.
* **Vegan Variation:** To make this recipe vegan, omit the Parmesan cheese in the polenta and use olive oil instead of butter.
* **Gluten-Free:** This recipe is naturally gluten-free.

## Variations

* **Grilled Ratatouille:** Grill the vegetables before adding them to the pot for a smoky flavor.
* **Baked Ratatouille:** Bake the ratatouille in the oven for a hands-off cooking method.
* **Ratatouille with Sausage:** Add cooked sausage to the ratatouille for a heartier meal.
* **Ratatouille Pasta:** Toss the ratatouille with your favorite pasta for a simple and delicious dish.

## Serving Suggestions

* Serve as a main course with a side of crusty bread for soaking up the delicious sauce.
* Serve as a side dish alongside grilled chicken, fish, or tofu.
* Use as a topping for bruschetta or crostini.
* Serve over rice or quinoa.
* Stuff bell peppers with ratatouille and bake.

## Make-Ahead and Storage

* **Make-Ahead:** The ratatouille can be made up to 2-3 days in advance and stored in an airtight container in the refrigerator. The polenta rounds can also be made ahead of time and reheated in a skillet with a little olive oil.
* **Storage:** Store leftover ratatouille in an airtight container in the refrigerator for up to 3-4 days. Store leftover polenta rounds in an airtight container in the refrigerator for up to 2-3 days.
* **Reheating:** Reheat the ratatouille in a saucepan over medium heat, stirring occasionally, until heated through. Reheat the polenta rounds in a skillet with a little olive oil until heated through and crispy.
* **Freezing:** Ratatouille can be frozen for up to 2-3 months. Allow it to cool completely before transferring it to a freezer-safe container. Thaw overnight in the refrigerator before reheating. The polenta rounds are best eaten fresh, but can be frozen if necessary. Wrap them individually in plastic wrap before freezing to prevent sticking.

## Nutritional Information (Approximate)

* Calories: 350-450 per serving (depending on portion size and ingredients)
* Protein: 8-12 grams
* Fat: 15-20 grams
* Carbohydrates: 40-50 grams
* Fiber: 8-10 grams

*Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.*

## Conclusion

This Ratatouille with Polenta Rounds recipe is a celebration of fresh, seasonal vegetables and simple, flavorful cooking. It’s a dish that’s perfect for a weeknight dinner or a special occasion. The combination of tender ratatouille and creamy polenta is both comforting and satisfying. Whether you’re a seasoned cook or a beginner, this recipe is sure to impress. So gather your ingredients, put on some music, and enjoy the process of creating this rustic delight!