This dish is very easy to make. I am not a big fan of creamy polenta so I shape it in small ramekins to make it quite dense. Here, the smoked cheese adds depth to the polenta. If you want a slightly creamier polenta add some butter with the cheese.
1 eggplant, diced 1cm pieces
2 medium zucchini, diced 1cm pieces
1 red capsicum , diced 3cm pieces
1 yellow capsicum, diced 3cm pieces
4 large tomatoes, diced 3cm pieces
2 red onions, cut into 8 wedges each
1 garlic head, cut horizontally
3 bay leaves
1 tablespoon fennel seeds
1 tablespoon dried thyme
8 tablespoons olive oil
salt and pepper, to taste
6 tablespoons quick polenta
200g smoked cheese, grated
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Put all the vegetables and herbs in a roasting dish. Toss with the olive oil
Put in the preheated oven for 55 minutes. Check every 15 minutes to toss vegetables around.
While it is cooking line 4 ramekins with plastic wrap. Once the polenta is cooked the ramekins will help shape it.
Once the vegetables are done. Switch off the oven and leave vegetables in it.
Put the water for the polenta in a saucepan and heat it up. When the water is boiling add the polenta and stir until it’s cooked (around 5 minutes).
Once the polenta is cooked add the cheese then mix until it is melted and blended in.
Put the polenta into the prepared ramekins. Press it in and even the tops with a spoon. Leave for a few minute until polenta is hard to the touch.
Take the roasted ratatouille vegetables out of the oven and season to taste.
Unmold the polenta on a plate. Remove the plastic wrap.
Remove bay leaves from the roasted ratatouille. For the roasted garlic head you can either remove the two halves entirely out of the dish or press the roasted garlic cloves out and mix them in the ratatouille.