One of my all time favourite movies is of course Ratatouille, it is such a cute movie and every time I watch it I am reminded of our honeymoon. A cartoon that perfectly describes what it is like to visit Paris, romanticize cooking and promote that you can achieve anything you set your mind too, how can you not love it.
I have been wanting to pay homage to this movie for a while now and I was craving a nice big bowl of polenta whilst I have been at work all day. I swear it hits Autumn and my brain just flicks a switch and starts demanding heavy, warm comfort meals. What would go perfectly with polenta for dinner why Ratatoullie!
Thankfully my little sister Charlie was staying down at my house tonight to help with work this week so she was able to help mandolin and stack the veggies. I wanted them to be extremely thin, round and perfectly stacked like in the cartoon however the sliced capsicum wasn’t the easiest to work with.
I will say that it was worth the extra effort, the dish came together in no time at all and looked absolutely beautiful, I almost didn’t want to cook it.
Ratatouille with Polenta
- ½ medium size eggplant
- 3 small yellow squash
- ½ medium zucchini
- ½ red capsicum
- ½ medium brown onion
- ½ cup tomato passata
- 2 garlic cloves
- fresh thyme sprigs
- cracked pepper
- ½ cup polenta
- 1 ½ cups water
- ¼ cup almond milk
- 15g vegan butter or nuttalex
- Preheat the oven to 200 ºC.
- Carefully mandolin or hand slice the vegetables into thin rounds.
- In a small baking dish add tomato passata, diced onion, crushed garlic, thyme sprigs and cracked pepper to taste.
- Begin to stack the slices in a uniformed pattern, if you are having issues with the capsicum fold the slice into a figure eight then flatten the loops together and sandwich the next vegetable slice straight in.
- Once all vegetables are stacked season with pepper and a few more thyme leaves.
- Cut a square of baking paper the size of you dish and place over the top of the vegetables to avoid the tops burning.
- Place in the oven for 1 hour or until vegetables are cooked through.
- Whilst the vegetables are cooking place 1 cup of water in a larger pan and bring to the boil, gently pour the polenta into the boiling water whilst continuously stirring.
- Reduce heat to a medium low and continue stirring until the polenta begins to thicken, then remove from heat.
- Add in the almond milk and butter whilst continuously stirring.
- Serve polenta straight away with the ratatouille placed on top.
*I am trying to reduce the portion sizes I make so most recipes will feed 1 to 2 people like this one, if you have more mouths to feed just double or triple the ingredients it will not make any difference to the taste or the cooking.*
Well there you have it, my ode to Ratatouille, this dish was quick, fun and delicious! I suggest pouring the sauce from the bottom of the baking dish all over the polenta too its delicious.
What do you think of my recipe?
Do you have any polenta based recipes I should try?