Tuesday, August 16, 2011

Ratatouille and Polenta

I made a baked Polenta, using a Food Network recipe.  It was creamy and very cheesy.  I fried it in olive oil after it had set to warm it through before serving.

I served it with Ratatouille.  No real recipe here.  Start by sauteeing onions and garlic and keep adding in vegetables that have all been cut up in chunky pieces.  I used carrots (not traditionally found in Ratatouille), eggplant, green and yellow zucchini, green, red and orange bell peppers, mushrooms and tomatoes.  Add in the hard vegetables first as they will take the longest to cook.  Let the whole thing simmer over a low heat for 20-30 minutes till everything is done.


  1. Your polenta looks so good. So many bright colors too!

  2. O love I love both.Rattatouille I make often in the summer when my veges are ripe.Nothing I love like good pot of vegies:)

  3. I don't like polenta for some reason, but maybe I would like it if I try some different recipe..