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Goat Cheese Polenta with Roasted Ratatouille

Goat Cheese Polenta with Roasted Ratatouille

Savor creamy Goat Cheese Polenta with Roasted Ratatouille, a flavorful Mediterranean-inspired dish combining smooth, tangy goat cheese-infused polenta with tender, caramelized oven-roasted vegetables. This wholesome vegetarian meal offers a perfect texture contrast and vibrant flavors, ideal for cozy dinners or elegant gatherings.

  • Total Time: 55 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Polenta Base

  • 1 cup coarse-ground polenta
  • 4 cups water or vegetable broth
  • 4 oz fresh soft goat cheese, crumbled
  • Salt, to taste
  • Black pepper, to taste

Roasted Ratatouille Vegetables

  • 1 medium eggplant, chopped
  • 1 medium zucchini, chopped
  • 1 red or yellow bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp fresh herbs (thyme, basil, or oregano), chopped
  • 3 tbsp olive oil
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Vegetables: Wash and chop eggplant, zucchini, bell peppers, and tomatoes into uniform pieces for even roasting. Toss them with olive oil, minced garlic, salt, pepper, and fresh herbs, then spread them evenly on a baking sheet.
  2. Roast the Ratatouille: Preheat your oven to 400°F (200°C) and roast the vegetables for about 30 to 40 minutes, stirring halfway through to ensure caramelization and thorough cooking. The vegetables should be tender with slightly browned edges.
  3. Cook the Polenta: While the vegetables roast, bring water or vegetable broth to a boil, then gradually whisk in the polenta. Stir continuously over medium heat until thickened, about 10-15 minutes, then remove from heat.
  4. Add Goat Cheese to Polenta: Stir in crumbled goat cheese into the hot polenta until it melts evenly, creating a creamy, tangy mixture that’s smooth and luscious.
  5. Combine and Serve: Plate a generous scoop of creamy goat cheese polenta, top with a hearty portion of roasted ratatouille, and finish with a drizzle of olive oil or fresh herbs for that final flourish.

Notes

  • Use coarse-ground polenta for better texture; it resists becoming mushy.
  • Whisk continuously when cooking polenta to prevent lumps and ensure creaminess.
  • Roast vegetables to develop deeper, sweeter flavors compared to other cooking methods.
  • Allow ratatouille to rest for 10 minutes after roasting to let flavors meld.
  • Taste and adjust salt and pepper before serving to balance flavors perfectly.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean
  • Diet: Gluten Free, Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 350 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 6 g
  • Protein: 10 g
  • Cholesterol: 25 mg

Keywords: goat cheese polenta, ratatouille, roasted vegetables, Mediterranean dish, vegetarian, gluten free, creamy polenta