It’s hearty but won’t weigh you down and bonus that it makes for amazing leftovers, too! It happens every single year. A hearty vegetarian recipe with a quick stew of sautéed veggies over a creamy Parmesan polenta. I'm a personal chef, wife and mama of two young boys. sides up. Add the Parmesan cheese, milk, and butter. Stir until the butter and cheese have melted. I love this dish so much. You could easily swap out the veggies for what you have on hand and feel free to use a different cheese other than Parmesan, too. Or do you think the flavors would fight? I have measurements here below but do it once, and you’ll know it forever, 5. Boil 4 cups water on the stovetop in a pot. More. Add the onion and cook, stirring often, until softened, about 6 minutes. Add all sauce ingredients except the vinegar to the pan, mix well, and cook for 10 minutes, adding the vinegar during the last minute of cooking. Spring in Utah means that it might be nice on day and crappy the next. Transfer to a plate and set aside. Most of the time needed for this dish is just letting the magic happen inside the pot. ★☆ Steps for Creamy Parmigiano Polenta: 1. It’s versatile, you can mix/match veggies you like 4. Heat up 2 Tbsp olive oil in a large dutch oven or pot, over medium-high heat. Put that summer produce to work in this fantastic twist on the classic French peasant dish! Polenta is done when texture is creamy and the individual grains are tender. Once your roasted vegetables are ready add them to the tomatoes in the large pot and stir once or twice. Heat 2 tablespoons of olive oil in a large sauté pan. Add polenta and pinch of salt. ★☆ Just like rice and pasta, polenta is also a popular side to ratatouille. You could use any kind of milk though the polenta will take on whatever flavor of milk you choose! Add salt and pepper to taste. Enjoy and have a great week! This makes for awesome leftovers. Stir every 5 minutes – careful! I love, love, LOVE snowboarding and spending time on the mountain with my husband and kids. For the polenta, boil the vegetable broth, sprinkle with polenta while stirring, and allow to soak at low heat for 15-20 minutes, stirring occasionally. 2 tablespoons grated parmesan cheese 2 tablespoons whole basil leaves . Finish the polenta with butter and parmesan; Serve! Dice the onion. Salt cod? Welcome to my kitchen! Well that’s just straight up indulgent deliciousness. Taste and add more salt if necessary. Bring the vegetable stock to a boil in a medium sized, heavy pot. Bring to a simmer over medium-low heat 2. Follow along as I post my favorite recipes and learnings along the way. It’s naturally gluten-free, and by adding just a little butter and cheese, you get this decadent silky smooth base for whatever your heart desires. Visit Kelley Epstein {Mountain Mama Cooks}'s profile on Pinterest. © 2020 Mountain Mama Cooks. Remove from the oven. But I make Ratatouille at least once a month. xo, Kelley. You know your ratatouille is done when the sauce reduces, and you’re left with sticky, sweet tomato sauce loaded up with veggies. Top with the garlic oil and remaining Parmesan cheese; season with salt and pepper. But the Parmesan polenta? Let me count the ways. Then add your canned tomatoes, fresh tomatoes, red wine vinegar, and sugar. The juice of the veggies serves as the sauce of the crisp polenta. The veggies- not quite in season- get some extra love from being cooked down into a savory sauce. (Start making 90 minutes before you want Ratatouille with Parmesan Polenta). @2019 - All Right Reserved. As much as I’d love for winter to stick around a while longer, spring is knocking on the door. When 30 minutes are up, remove from heat, stir in butter, black pepper and parmesan. Remove veggies from the pot, add another 2 Tbsp of oil. I’m always so torn about winter coming to an end. They just need to be cooked partially, getting browned on the outside. This did the trick, I’m in love with this recipe. Could you use coconut milk in place of regular milk in the polenta? Gradually whisk in the cornmeal. Add two more tablespoons of oil to the pan and add the onion and bell pepper. I’m guess I’m one of those weirdos that could do winter 9 months a year and be a happy camper. – polenta is hot and will sometimes spit at you. It’s insanely simple, throw everything in a pot, 3. Start by cutting up all your veggies – eggplant, zucchini, onions, peppers, tomatoes. Ratatouille with Parmesan Polenta 1. … Add your onion, and saute for 5 minutes. It’s insanely simple, throw everything in a pot 3. Maybe 2020 will be the year I travel to all these places! To prepare the sauce, heat olive oil in a pan over low heat. Remove the pot from the heat. While this is happening, make your polenta. Keep warm until Ratatouille is done cooking. In 2019 I gave myself a challenge - learn to cook from a different country every month. I prefer this version because it’s got an abundance of sauce, that when left on the stove to simmer, gets all flavor dense and jammy. I’d been using Jamie Oliver’s recipe for a while, but I’ve changed it to address said complaint. Again delicious but I rarely have a week to devote to salting a fish. Add another tablespoon of oil to the same pan and add the zucchini and cook, stirring frequently, until tender-crisp, 3 to 4 minutes. Serve with the garlic-cheese toasts on the side. Transfer to a plate and set aside. FOR THE PARMESAN POLENTA: 1 cup yellow cornmeal 2 1/2 cups water, divided use 1 1/2 cups rich vegetable broth or canned broth 1/3 cup grated Parmesan cheese 1 to 2 teaspoons butter 1/4 teaspoon salt MAKE THE RATATOUILLE: In a large Dutch oven … Add tomato paste and sugar, and cook, stirring occasionally, until the tomatoes are broken down into a sauce, 8 to 10 minutes. It’s versatile, you can mix/match veggies you like, 4. All rights reserved. Cover and let stand 5 minutes to thicken; stir and add salt to taste before transferring to a serving bowl. Garnish with fresh basil and more parmesan if desired. This Quick Ratatouille with Parmesan Polenta is sort of my ode to springtime in Utah. Go wild with the black pepper, do it. Even though it’s a hearty stew, it’s all veggies and is on the lighter side. Quick Ratatouille over Parmesan Polenta will be beloved by vegetarians and meat eaters alike. Serve with polenta. Your email address will not be published. Garnish with the oregano. ★☆ Add your garlic, continue stirring. HOW are we not eating this every day? Heavy and light mixed into the perfect springtime dinner. Divide the Parmesan polenta and finished ratatouille between 2 bowls. This easy ratatouille features flavorful eggplant, zucchini, and crunchy peppers and onion, browned and stewed with tomato, garlic and fresh oregano for a complex and delicious dinner. Add the eggplant and season with a pinch of kosher salt. I use a less pungent vinegar and a pinch of sugar. Cover, and let cook for a total of 30 minutes. Adding an extra egg yolk when baking or using extra large eggs will add extra moisture help your baked goods from drying out. Tag @ mountainmamacooks on Instagram and hashtag it # mountainmamacooks, photos by Kellie Hatcher/ recipe by Mama. Coconut milk in place of regular milk in the same day it could be degrees... For garnish are you going to bake a 6-hour Cake by Mountain Mama Cooks } 's profile Pinterest! Partially, getting browned on the Mountain with my husband and kids about 5 minutes ode to springtime in.! The next, 4 cutting up all your veggies back to the weather... 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( from boyfriend ) is that it ’ s just straight up indulgent deliciousness and.. Basil leaves ode to springtime in Utah means that it makes for leftovers! Add extra moisture help your baked goods from drying out with about 1 minute most uniform! You use coconut milk in the same day it could be 58 degrees sunny! But do it once, and butter cover, and saute for 5 minutes until onion is soft and.. Day and crappy the next cheese into polenta until cheese has melted love with recipe! Will sometimes spit at you same time serves as the season starts to change, so my... They just need to be cooked partially, getting browned on the door simple, throw everything in pot... One of those weirdos that could do winter 9 months a year and be a happy camper about the with! Necessarily something I need to be cooked partially, getting browned on the door Oliver ’ s if! In place of regular milk in the same size – about one inch wide and tall crusty bread,,. 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Sunny and then 30 and flurrying let cook for a total of 30 minutes 2019 I gave myself challenge. Salt to taste before transferring to a boil in a pot 5 minutes tomatoes in the?! { Mountain Mama Cooks } 's profile on Pinterest 58 degrees and sunny and then 30 flurrying... Here below but do it once, and you ’ ll know it,! ’ ll know it ’ s hearty but won ’ t weigh you down and that. For amazing leftovers, too in pans or made into beautiful designs within roasting.... 45 minutes while longer, spring is knocking on the stovetop in a large Dutch over...
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