Ratatouille with Cheesy Polenta

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Ratatouille with Cheesy Polenta

 

 

Polenta:

 

1/2 teaspoon chilli flakes (optional)

1 cup polenta

3/4 cup grated vegan mozzarella cheese

olive oil cooking spray

small basil leaves, to serve

 

Ratatouille:

 

2 teaspoons olive oil

2 garlic cloves, crushed

1 large red onion, chopped

200 g (7 oz) peeled pumpkin, chopped

3 baby eggplant, sliced

2 small zucchini, chopped

400 g (14 oz) can diced tomatoes

 

 

1. Grease a 19 cm (7 1/2 " ) (base) square cake pan.

 

2. Place 3 cups of cold water and chilli flakes (if using) in a

saucepan. Bring to the boil over high heat. Add polenta in a thin,

steady stream, stirring constantly until combined Reduce heat to low.

Cook, Stirring, for 5 to 6 minutes or until thick.

 

3. Remove from heat. Stir in cheese. Pour polenta into prepared pan.

Cool for 10 minutes. Cover and refrigerate for 1 hour or until firm.

 

4. Heat olive oil in a large saucepan over medium heat. Add garlic,

onion and pumpkin. Cook, stirring occasionally for 5 minutes or until

onion is tender.

 

5. Add eggplant and zucchini. Cook, stirring, for 5 minutes or until

vegetables are just tender.

 

6. Add tomatoes and 1/2 cup cold water. Bring to the boil. Reduce heat

to medium-low. Simmer, covered, for 5 to 7 minutes or until vegetables

are justtender.

 

7. Remove lid and simmer for 5 to 7 minutes or until sauce thickens.

 

8. Meanwhile, turn polenta onto a board. Cut into 4 squares. Cut each

square in half to form 8 triangles.

 

9. Spray a barbecue plate or chargrill with oil. Heat over medium

heat. Cook polenta for 3 to 4 minutes each side or until golden and

heated through.

 

10. Divide polenta and ratatouille between plates. Serve topped with

basil.

 

 

 

Serves 4.