Go Back
–+ servings
Ratatouille with Creamy Polenta | VeggiePrimer.com
Print Pin

Ratatouille with Creamy Polenta

This Ratatouille recipe is a loose interpretation of the classic dish. The idea is to work with the veggies you have on hand and see what you come up with.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 -5

Ingredients

Polenta

  • 1 cup corn meal coarsely ground
  • 4 cups water
  • 1 clove garlic crushed
  • 1 cup plant milk (I use organic fortified rice milk)
  • 1 tsp. dried parsley
  • ½ cup vegan Parmesan cheese plus additional for topping - see recipe.

Ratatouille

  • 14.5 oz canned tomatoes with green chilies
  • 15.5 oz canned kidney beans low sodium, rinsed and drained
  • 2 medium eggplants chopped with skin on (about 6-7 cups)
  • 1 Portobello mushroom large, chopped (about 1 cup)
  • ½ onion large, coarsely chopped (about 1 ½ cups)
  • 2 cups braising greens chopped (kale, collard greens and/or chard)
  • ¼ tsp. garlic granules or garlic powder
  • 2 tsp. dried oregano
  • 1 tsp. dried basil
  • 1 tsp. dried marjoram
  • fine sea salt and ground black pepper to taste

Instructions

Polenta

  • Add 4 cups of water to rice cooker.
  • Add cornmeal and crushed garlic and stir lightly.
  • Close rice cooker and cook polenta on white rice setting. (It will take about 20-30 minutes.)
  • When rice cooker beeps, carefully open the lid and stir the polenta. It should be thick and creamy.
  • Slowly pour in plant milk while stirring.
  • Add vegan Parmesan cheese and dried parsley and stir to mix thoroughly.
  • Cover and keep warm if Ratatouille is not done.

Ratatouille

  • While the polenta is cooking, add diced tomatoes, eggplant, Portobello mushroom, onion, garlic granules, dried oregano, basil and marjoram to a 5-quart sauté pan, cover and cook on medium high for about 10 minutes, stirring occasionally. (Reduce to medium heat after about 5 minutes.)
  • Add braising greens and cook for another 5 minutes.
  • Add kidney beans and continue cooking until veggies reach desired tenderness.
  • Keep warm if polenta is not done.

To Serve

  • Place 3-4 ladlesful of polenta into 4-5 pasta bowls.
  • Use a large slotted spoon to top each serving with 3-4 spoonsful of Ratatouille.
  • Sprinkle with vegan Parmesan cheese and sea salt and ground black pepper to taste.