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Goat Cheese Polenta with Roasted Ratatouille

Goat Cheese Polenta with Roasted Ratatouille

Goat Cheese Polenta with Roasted Ratatouille is a comforting and flavorful dish that combines creamy, tangy goat cheese-infused polenta with a warm, aromatic medley of slow-roasted vegetables. This rustic Italian-inspired meal delivers rich textures and fresh, vibrant flavors, perfect for cozy dinners or impressive gatherings. It is simple to prepare, nutritious, and versatile, making it an ideal choice for any season or dietary preference.

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

Ingredients

Scale

For the Roasted Ratatouille

  • 1 medium eggplant, chopped
  • 1 medium zucchini, chopped
  • 2 bell peppers (any color), chopped
  • 2–3 medium tomatoes, chopped
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • Salt, to taste
  • Pepper, to taste
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh chopped basil
  • 1 tsp fresh chopped rosemary

For the Goat Cheese Polenta

  • 1 cup coarse polenta cornmeal
  • 4 cups water or vegetable broth
  • 4 oz goat cheese, crumbled
  • Salt, to taste
  • Pepper, to taste

For Garnish (Optional)

  • Fresh basil or thyme leaves
  • Extra virgin olive oil drizzle
  • Toasted pine nuts (optional)

Instructions

  1. Prepare the Vegetables: Preheat your oven to 400°F (200°C). Chop the eggplant, zucchini, bell peppers, tomatoes, onions, and garlic into uniform pieces. Toss them with olive oil, salt, pepper, and fresh herbs. Spread evenly on a baking sheet and roast for 35–40 minutes, stirring halfway through to ensure even caramelization and deep flavors.
  2. Cook the Polenta: Bring water or vegetable broth to a boil in a saucepan. Slowly whisk in the coarse polenta cornmeal, then reduce the heat to low. Cook, stirring often, until the polenta thickens and becomes creamy, about 25–30 minutes. This slow cooking releases a smooth, silky texture.
  3. Incorporate Goat Cheese: Once the polenta is thick and smooth, remove from heat and stir in the crumbled goat cheese while still warm. This allows the cheese to melt gently and add rich, tangy flavor. Adjust seasoning with salt and pepper to taste.
  4. Combine and Serve: Spoon a generous layer of the goat cheese polenta onto serving plates. Top with the warm roasted ratatouille. Garnish with a drizzle of olive oil or fresh basil if desired. Serve immediately to enjoy the full range of warm and comforting flavors.

Notes

  • Use coarse polenta for the creamiest texture; instant polenta won’t yield the same richness.
  • Stir polenta frequently to avoid lumps and sticking during cooking.
  • Roast vegetables slowly and evenly to develop deep, caramelized flavors without mushiness.
  • Add goat cheese off the heat to prevent curdling and ensure smooth melting.
  • Ratatouille can be roasted a day in advance to save time on busy nights.
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Appetizers
  • Method: Baking
  • Cuisine: Italian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 350 mg
  • Fat: 15 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 7 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 6 g
  • Protein: 10 g
  • Cholesterol: 25 mg

Keywords: goat cheese polenta, roasted ratatouille, comfort food, vegetarian, gluten free, Italian, creamy polenta, roasted vegetables