Polenta with Ratatouille

Ingredients

• 200 g Fine cornmeal (polenta) (Choose a fine semolina for a creamy texture)
• 700 ml Water (For cooking the polenta)
• 1 pcs Vegetable broth cube (Adds flavor to the polenta)
• 20 g Butter (Incorporates richness into the polenta)
• 1 c. à café Salt (Adjust to taste)
• 2 gousses Garlic (Minced)
• 1 pcs Onion (Sliced)
• 1 pcs Red bell pepper (Cut into strips about 5 mm)
• 1 pcs Zucchini (Cut into dice)
• 1 pcs Eggplant (Cut into dice)
• 2 pcs Fresh tomatoes (Cut into quarters)
• 30 ml Extra virgin olive oil (For sautéing the aromatics)
• 1 c. à café Herbes de Provence (If unavailable, mix thyme and oregano)
• 1 c. à café Dried thyme
• 1 c. à café Dried oregano
• 1 c. à café Freshly ground black pepper (To taste)
• 100 g Cream cheese (e.g., Philadelphia) (Drop in small spoonfuls over the ratatouille)
• 50 g Grated Parmesan (For gratinating the top)

Instructions

1. Prepare the vegetables

   Wash, peel if needed, and cut the garlic, onion, red bell pepper, zucchini, eggplant, and tomatoes into uniformly sized pieces.

   Time: PT5M

2. Sauté aromatics

   Pour 2 tbsp olive oil into the pressure cooker, set to “Sauté” (or heat over medium heat) and sauté the onion and garlic until they become translucent.

   Time: PT5M

3. Cook the ratatouille

   Add the bell pepper, zucchini, eggplant, tomatoes, Herbes de Provence, thyme, oregano, salt and pepper. Close the pressure cooker and cook under pressure for 10 minutes.

   Time: PT10M

4. Prepare the polenta (water and broth)

   Pour 700 ml water into the Thermomix bowl, add the vegetable broth cube and heat for 8 minutes at 100 °C, speed 1.

   Time: PT8M

   Temperature: 100°C

5. Cook the polenta

   Add the butter then the cornmeal in a fine stream. Cook for 10 minutes at 80 °C, speed 2, without the measuring cup, scraping the sides with the spatula occasionally.

   Time: PT10M

   Temperature: 80°C

6. Form the polenta layer

   Generously butter the baking dish. Pour the hot polenta into the dish and smooth the surface with the spatula.

   Time: PT5M

7. Assemble the dish

   Evenly spread the ratatouille over the polenta. Drop small spoonfuls of cream cheese then sprinkle grated Parmesan on top.

   Time: PT5M

8. Preheat the oven

   Turn on the oven and preheat to 200 °C while you finish assembling.

   Time: PT10M

   Temperature: 200°C

9. Bake

   Bake the dish for 20 minutes until the top is nicely golden and the cheese is gratinated.

   Time: PT20M

   Temperature: 200°C

10. Rest before serving

    Remove the dish from the oven and let rest for 10 minutes so the polenta firms up and cuts more easily.

    Time: PT10M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

55 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Fine cornmeal (polenta): Medium cornmeal, Mashed potatoes
• Instead of Vegetable broth cube: Homemade broth, Salt
• Instead of Butter: Margarine, Olive oil
• Instead of Garlic: Garlic powder
• Instead of Onion: Shallot
• Instead of Red bell pepper: Yellow bell pepper, Orange bell pepper
• Instead of Zucchini: Eggplant
• Instead of Eggplant: Zucchini
• Instead of Fresh tomatoes: Canned tomatoes (drained)
• Instead of Extra virgin olive oil: Sunflower oil
• Instead of Herbes de Provence: Thyme, Oregano
• Instead of Dried thyme: Herbes de Provence
• Instead of Dried oregano: Herbes de Provence
• Instead of Cream cheese (e.g., Philadelphia): The Laughing Cow, 0% fat fresh cheese
• Instead of Grated Parmesan: Grana Padano, Pecorino

Equipment Needed

• Thermomix (or saucepan + whisk)
• Electric pressure cooker (or traditional pressure cooker)
• Chef's knife
• Cutting board
• Mixing bowl
• Silicone spatula
• Baking dish (rectangular or square) buttered
• Cheese grater (optional)
• Oven
• Kitchen scale (optional)

Critical Steps — Do Not Skip

• Cut the vegetables into uniformly sized pieces
• Sauté the onion and garlic without burning them
• Pressure cooking without excess water
• Stir the polenta constantly to avoid lumps
• Gratin the top in the oven until a golden color is achieved

Chef Tips from the Video

• Using homemade vegetable broth gives a deeper flavor to the polenta.
• Add a pinch of nutmeg to the polenta for a subtle aroma.
• For a richer version, stir in a drizzle of crème fraîche into the polenta just before pouring it into the dish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Can be frozen for 1 month; thaw in the refrigerator then reheat in the oven at 180 °C.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the ratatouille the day before and store in the refrigerator; gently reheat before assembling.
• Polenta can be cooked ahead, spread in the dish and refrigerated; reheat for 5 minutes in the oven before adding the ratatouille.
• The dish freezes well once assembled, before baking.