Creamy Goat Cheese Polenta With Ratatouille
Creamy Goat Cheese Polenta With Ratatouille
This creamy goat cheese polenta with ratatouille is the perfect vegetarian main dish. It’s packed full of flavor and nutrients, and it’s easy to make. The creamy goat cheese polenta is incredibly comforting and creamy, while the ratatouille provides a burst of flavor and texture. Together, they create a delicious meal that’s sure to please vegetarians and omnivores alike.
Ingredients
- 3 cups vegetable broth
- 1 cup polenta
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 eggplant, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup white wine or vegetable broth
- 1 (14.5-ounce) can diced tomatoes
- 1/4 cup freshly grated Parmesan cheese
- 4 ounces goat cheese
Preparation
Begin by bringing the vegetable broth to a boil in a medium saucepan over high heat. Once the broth is boiling, reduce the heat to low and add the polenta in a slow and steady stream, whisking constantly. Cook the polenta for about 5 minutes, stirring frequently, until it is thick and creamy.
While the polenta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion, bell pepper, zucchini, eggplant, and garlic to the skillet and sauté for about 5 minutes, stirring occasionally, until the vegetables are softened and lightly browned. Add the oregano, basil, salt, and black pepper, and stir to combine.
Add the white wine or vegetable broth to the skillet and stir to combine. Increase the heat to high and bring the mixture to a boil. Boil for about 3 minutes, until the liquid is almost completely evaporated. Add the diced tomatoes and stir to combine. Reduce the heat to medium-low and simmer the ratatouille for about 10 minutes, stirring occasionally, until the vegetables are tender.
Once the polenta and ratatouille are cooked, stir the Parmesan cheese and goat cheese into the polenta. Spoon the polenta onto a serving plate and top with the ratatouille. Serve immediately.
