Name: Roasted Ratatouille with Creamy Goat Cheese Polenta Recipe
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 8 tbsp extra-virgin olive oil; 2 garlic cloves, halved; 2 small globe eggplants, sliced ¼-inch thick; 2 medium zucchinis, sliced ¼-inch thick; 2 medium yellow squashes, sliced ¼-inch thick; 2 bell peppers (any color), sliced ¼-inch thick; 8 Roma tomatoes, sliced ¼-inch thick; 2 large yellow onions, thinly sliced; 2 tsp garlic powder; 2 tsp kosher sea salt; Freshly cracked black pepper, to taste; 10 sprigs fresh thyme, leaves only; 12 cups chicken or vegetable stock; 4 cups whole milk (plus more if needed); 3 tsp kosher salt; 1 tsp freshly cracked black pepper; 3 cups stone-ground polenta or yellow cornmeal; 16 oz goat cheese; ½ cup toasted pine nuts; 20–24 fresh basil leaves, minced

Description

A vibrant and comforting dish featuring roasted seasonal vegetables layered with fragrant herbs, served atop creamy goat cheese-infused polenta. This Roasted Ratatouille with Creamy Goat Cheese Polenta combines rustic French flavors with a smooth, cheesy base, making it perfect for a wholesome vegetarian meal.

Ingredients

Scale

For the Ratatouille

8 tbsp extra-virgin olive oil
2 garlic cloves, halved
2 small globe eggplants, sliced ¼-inch thick
2 medium zucchinis, sliced ¼-inch thick
2 medium yellow squashes, sliced ¼-inch thick
2 bell peppers (any color), sliced ¼-inch thick
8 Roma tomatoes, sliced ¼-inch thick
2 large yellow onions, thinly sliced
2 tsp garlic powder
2 tsp kosher sea salt
Freshly cracked black pepper, to taste
10 sprigs fresh thyme, leaves only

For the Polenta

12 cups chicken or vegetable stock
4 cups whole milk (plus more if needed)
3 tsp kosher salt
1 tsp freshly cracked black pepper
3 cups stone-ground polenta or yellow cornmeal
16 oz goat cheese
½ cup toasted pine nuts
20–24 fresh basil leaves, minced

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Instructions

Preheat and prepare baking sheets: Preheat your oven to 400°F (200°C). Rub two large baking sheets with the halved garlic cloves to infuse a subtle garlic flavor, then drizzle generously with olive oil to prevent sticking and aid roasting.
Arrange and season vegetables: Lay the sliced eggplants, zucchinis, yellow squashes, bell peppers, tomatoes, and onions in single layers on the prepared baking sheets. Sprinkle evenly with garlic powder, kosher salt, freshly cracked black pepper, and thyme leaves. Drizzle any remaining olive oil over the vegetables for added richness.
Roast the vegetables: Place the baking sheets in the preheated oven and roast for 30–35 minutes. Rotate the pans halfway through cooking to ensure even roasting. The vegetables should be tender with golden edges when done.
Start the polenta base: In a large pot, bring the chicken or vegetable stock, whole milk, kosher salt, and cracked black pepper to a gentle boil. This forms a rich liquid base for the polenta.
Cook the polenta: Gradually whisk the stone-ground polenta or cornmeal into the boiling liquid, stirring constantly to prevent lumps. Reduce heat to low and simmer, stirring frequently, for 30–40 minutes until the polenta becomes creamy and smooth. Add extra milk as needed to achieve desired consistency.
Incorporate goat cheese: Once the polenta is creamy and cooked, stir in the goat cheese until completely melted and smooth, enriching the dish with tangy creaminess.
Serve the dish: Spoon generous portions of the creamy goat cheese polenta into bowls. Top with the roasted ratatouille vegetables. Garnish with toasted pine nuts and minced fresh basil for added texture and fresh herbal notes.

Notes

You can substitute vegetable stock if you prefer a vegetarian version.
Adjust seasoning to your taste, especially salt and pepper.
To make the dish vegan, omit goat cheese and use a non-dairy milk alternative with a vegan cheese substitute.
Roasting vegetables ahead of time and reheating works well for easy meal prep.
For a nuttier flavor, consider lightly toasting the polenta before cooking.