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Creamy Goat Cheese Polenta With Ratatouille: An Amazing Ultimate Recipe


  • Author: Sophia Turner
  • Total Time: 45 minutes

Ingredients

– 1 cup polenta
– 4 cups vegetable broth
– 1 cup goat cheese, crumbled
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 zucchini, diced
– 1 yellow squash, diced
– 1 red bell pepper, diced
– 1 eggplant, diced
– 2 cups cherry tomatoes, halved
– Salt and pepper to taste
– Fresh basil leaves for garnish


Instructions

Creating Creamy Goat Cheese Polenta With Ratatouille is straightforward, thanks to these easy steps:

1. Prepare the Polenta: In a medium pot, bring the vegetable broth to a boil. Gradually whisk in the polenta, reducing the heat to low. Cook, stirring frequently, for about 20-25 minutes until thickened.

2. Add Goat Cheese: Once the polenta is creamy, fold in the crumbled goat cheese. Stir until the cheese is fully melted and the mixture is smooth. Season with salt and pepper to taste.

3. Make the Ratatouille: While the polenta cooks, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté until softened, about 5 minutes.

4. Add Garlic: Stir in the minced garlic and cook for an additional minute, being careful not to let it burn.

5. Cook the Vegetables: Add the diced zucchini, yellow squash, red bell pepper, and eggplant to the skillet. Sauté for about 10 minutes until the vegetables are tender and beginning to caramelize.

6. Incorporate Tomatoes: Add the halved cherry tomatoes to the skillet and continue to cook for another 5 minutes. Season with salt and pepper as needed.

7. Serve: To assemble, spoon the creamy polenta onto plates and top generously with the ratatouille mixture. Garnish with fresh basil leaves for a pop of color and flavor.

8. Enjoy!: Serve immediately while hot, and delight in the amazing combination of textures and flavors.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Serving Size: 4
  • Calories: 380 kcal
  • Fat: 16g
  • Protein: 12g