Polenta with Ratatouille
Polenta with ratatouille brings two culinary traditions together: polenta, typical of Italy and the south of France, and ratatouille, a Provencal classic.Soft, creamy polenta paired with fragrant, gently tangy ratatouille makes for a balanced plate that is both comforting and light. A tasty vegetarian combination, perfect for showing off Mediterranean flavours.
Ingredients
Polenta
- 150 g cornmeal (polenta)
- 25 g grated cheese
- 25 cl milk
- 25 cl water
- 20 g butter
- Bouquet garni
Ratatouille
- Vegetables
- 1 onion
- 2 garlic cloves
- Olive oil
Method
Ratatouille
- Cut the vegetables into medium-sized cubes and finely slice the onion.
- Fry the vegetables in a pan with a little olive oil for 10 minutes so they take on some colour. Add the onion and the tomatoes first.
- Add the bouquet garni, season with salt and pepper and turn the heat down low.
- Cover and leave to simmer for 40 minutes. - Start the polenta at this point.
- 10 minutes before the end, add the sliced garlic cloves.
Polenta
- Pour the water and milk into a saucepan and bring to the boil.
- Add the cornmeal and stir until you get a smooth mixture that does not catch on the pan.If it is too thick, add a little water.
- Take the pan off the heat and stir in the butter and the grated cheese.
- Plate up.
- Egg for 6 minutes in boiling water
