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Polenta with Ratatouille
A creamy layer of homemade polenta topped with a Mediterranean vegetable‑rich ratatouille, baked in the oven with melty cheese and parmesan. This complete, vegetarian and gluten‑free dish is prepared with a Thermomix or a saucepan and a pressure cooker, then finishes its cooking in the oven for a golden, crispy top.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Handle the hot oven – use kitchen gloves.
- • The pressure cooker releases steam under pressure – open only after the pressure has fully released.
- • Boiling water from the Thermomix can cause burns – be careful with the lid.
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