Fresh corn polenta with roasted ratatouille and ricotta from Cook This Now: 120 Easy and Delectable Dishes You Can't Wait to Make (page 268) by Melissa Clark

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • dc151 on May 13, 2021

    I made this without the polenta, and with manchego instead of feta. But it was one of the best ratatouilles I've had. Roasting the vegetables is the best!

  • gastronom on September 25, 2016

    Simple, flavorful ratatouille. Used very sweet local cherry tomatoes, really added to this dish. Served with millet and grated parm. Melissa rocks as usual!

  • WFPLCleanEating on September 17, 2016

    This is one of my favorite recipes from the book. Roasting the vegetables and then using a dressing with roasted garlic gives them a great flavor. And the fresh corn polenta is wonderful. As noted by others, use a ratio of 4:1 water:polenta rather than the recipe's 3:1. It will seem too thin at first but it really thickens up as it cooks. I make double quantities and then have leftovers for days (which shows how much I love it!) - it keeps very well. - Jane

  • Laura on September 01, 2014

    Pg. 268. I'm not normally a fan of zucchini or eggplant, but I do love them cooked in a ratatouille. But I don't love how oily it can be. This recipe solves that problem. The vegetables are roasted and then mixed with a small quantity of oil infused with mashed roasted garlic. I doubled the amount of garlic and oil and still the dish was not oily, but it was quite flavorful. I did not make the polenta. Instead, I served it over penne pasta and topped with grated parmigiano-reggiano.

  • Emily Hope on September 05, 2013

    This is a delicious ratatouille, as others have said--I love the depth of flavor added with the caramelization of the veggies and the roasted garlic. I doubled the recipe and spread the zucchini/eggplant/pepper mix over two trays, keeping the cherry tomatoes on one, and this worked well--a great way to use up a lot of late-summer produce. Not too time-consuming; about an hour from start to finish, with about half of that unattended oven time. We had it over white bean puree rather than polenta, which was nice, and I can see other uses for the ratatouille as well: put in a gratin pan with eggs and baked, over crostini, etc.

  • westminstr on July 23, 2013

    First, let me say that this is the easiest ratatouille recipe ever. No chopping, no standing at the stove. Optional toppings are fresh ricotta and basil. I happened to have the ricotta but not the basil, so that's what I used. I think however that the ricotta was not necessary and basil would have been very good. this recipe didn't produce what I classically think of as ratatouille - it was a bit dry for that because of the roasting technique (and also probably bc I only had half the amount of tomatoes called for). I had to add a bit of extra olive oil to moisten things up and I also used an extra garlic clove and was glad I did. The technique of flavoring the pot with the mashed roasted garlic was clever and all in all it was a tasty pile of roasted vegetables. I didn't make her polenta but went with my tried and true method, and I really liked the combination.

  • Jane on July 06, 2013

    This sounds like it would be time-consuming but in fact it was a very quick and easy vegetarian dinner. You could use any combination of roasted vegetables - I didn't have eggplant or cherry tomatoes and it was still really good just with red peppers and zucchini. The roasted garlic dressing gives the veg a lot of flavor. The polenta with fresh corn was delicious - I agree with sfcarole that it needs a lot more water. Definitely a keeper.

  • sfcarole on August 25, 2012

    Fabulous vegetarian dinner. Loved the technique of roasting the veggies in the oven. This made the eggplant-pepper-zucchini-tomato mixture more interesting and less mushy than some recipes. I added some grated parm to the polenta, and I prefer a 4 to 1 (or even 5 to 1) water to polenta ratio unless a "set" polenta is called for. The dollop of ricotta on top was perfect.

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