Ratatouille Over Goat Cheese Polenta

Perfect use for all those summer veggies . . . and substitute fresh tomatoes for the canned, just because they are so abundant and flavorful. This new way to use goat cheese is a keeper!


For the Ratatouille

Cooking spray

2 large eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups)

3 medium zucchini or yellow summer squash, cut into 1/2-inch pieces (about 6 1/2 cups)

3 tablespoons coarse salt

3 tablespoons unsalted butter, divided

2 small to medium red onions, halved and thinly sliced (about 3 1/2 cups)

2 red bell peppers, cut into 1/2-inch pieces (about 3 cups)

3 tablespoons finely chopped garlic

1/4 cup all-purpose flour

1/4 cup tomato paste

One 28-ounce can whole peeled tomatoes

1 tablespoon finely chopped fresh thyme leaves

10 grinds black pepper

1/2 cup packed freshly grated Parmigiano-Reggiano (about 1/4 pound)

1 cup coarsely chopped fresh basil leaves


For the Polenta

6 cups low-sodium vegetable or chicken stock

1 1/2 teaspoons coarse salt

1 1/2 cups polenta or coarse-ground cornmeal (not instant)

1/2 stick unsalted butter

4 ounces fresh goat cheese (about 1/2 cup)

10 grinds black pepper



To read how to prepare this dish, please visit Epicurious.com.

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