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Roasted Ratatouille with Polenta (Barefoot Contessa) Recipe

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This recipe for Roasted Ratatouille with Polenta (Barefoot Contessa), by , is from The Blacks Cook - Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
For Ratatouille:
1-1/2 pounds zucchini, ends trimmed and one-inch-dice
1 pound eggplant, unpeeled and 1-inch-dice
1 red bell pepper, cored, seeded and one-inch-dice
1 yellow bell pepper, cored, seeded and one-inch-dice
1 purple onion, halved and sliced 1/4 inch thick
2 tablespoons garlic, minced (about 6 cloves)
1-1/2 teaspoons dried oregano
1/2 cup olive oil
Kosher salt and freshly ground black pepper to taste
15 cherry, grape or small pear tomatoes, halved
1/4 cup fresh basil leaves, rinsed and julienned

For Polenta:
6 cups chicken stock
1 tablespoon garlic, minced (about 3 cloves)
1-1/2 cups stone-ground whole-grain cornmeal
Kosher salt and freshly ground pepper to taste
1-1/2 cups Parmesan cheese, freshly grated
6 tablespoons créme fraiche
3 tablespoons butter, diced

Directions:
Directions:
Preheat oven to 450º. Place zucchini, eggplant, bell peppers, onion, garlic, oregano, olive oil, salt and pepper in a large bowl and toss to combine. Pour the vegetables onto two sheet pans (if you put them on one pan they will steam and not roast). Roast for 30 to 40 minutes, tossing occasionally, until the vegetables are tender and begin to brown. Lower the oven to 425º, add the tomatoes to the pans and roast for another 12 to 15 minutes, until the tomatoes are tender. Add the basil and toss. Serve hot over polenta.

Meanwhile, to make the polenta, combine the chicken stock and garlic in a large saucepan and bring to a boil over high heat. Reduce the heat to a simmer and very slowly add the cornmeal, whisking constantly to make sure that there are no lumps. Switch to a wooden spoon, add salt and pepper, and simmer over very low heat for 5 to 10 minutes, stirring almost constantly, until thick. (The timing will depend on the cornmeal that you choose.) Be sure to scrape the bottom of the pan thoroughly while you are stirring. Turn off the heat and stir in the Parmesan, créme fraiche and butter. Taste for seasoning and serve hot.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes plus cooking time

 

 

 

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