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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 vibrant dish that combines creamy, tangy polenta enriched with soft goat cheese and a colorful medley of caramelized roasted vegetables. This recipe balances fresh ingredients and soulful cooking, perfect for a cozy weeknight or to impress guests with its warmth, brightness, and harmonious savory flavors.

Ingredients

Scale

Polenta Base

  • 1 cup coarse polenta (cornmeal)
  • 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 zucchini, chopped
  • 1 medium eggplant, chopped
  • 2 medium tomatoes, chopped
  • 1 bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 small onion, sliced
  • 2 tablespoons olive oil
  • Fresh herbs (thyme, basil, or rosemary), approximately 1 tablespoon, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Chop zucchini, eggplant, tomatoes, and bell peppers into bite-sized pieces. Toss them with minced garlic, sliced onion, fresh herbs, olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  2. Cook the Polenta: Bring water or vegetable broth to a boil in a saucepan. Slowly whisk in the polenta, then reduce heat to low and cook, stirring frequently, for 20-25 minutes until thick and creamy.
  3. Add Goat Cheese: Once the polenta is cooked, remove it from heat and stir in crumbled goat cheese while still warm, allowing it to melt gradually into the creamy base.
  4. Assemble the Dish: Transfer the creamy goat cheese polenta onto serving plates and top generously with the warm roasted ratatouille. Garnish with fresh herbs if desired and a drizzle of good-quality olive oil for extra richness.

Notes

  • Use good-quality polenta: coarse or stone-ground polenta provides a creamier texture.
  • Stir the polenta often to avoid lumps and achieve a silky finish.
  • Roast vegetables until nicely caramelized for best flavor.
  • Cook polenta in broth instead of water for richer taste.
  • Adjust salt after adding goat cheese to balance the tanginess.

Nutrition

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

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