Ratatouille with polenta

Name: Ratatouille with polenta
Total time: 160 min
Yield: 4 Portions
Ingredients: 1pc Zucchini, green; 1pc Zucchini, yellow; 1pc Eggplant; 3pcs Tomatoes; 4pcs Peeled, grilled red peppers (pickled); 500ml Tomato pulp in pieces (can); 1pinch Sea Salt, Coarse; 1tsp Garlic Granules; 1tsp Rosemary, Chopped; 1tsp Marjoram, Crushed; 1pinch Allspice, Ground; 2tsp Oregano, Crushed; tsp Thyme, Crushed; 3tsp Olive oil; 150g Polenta; 250ml Clear vegetable soup; 250ml Milk; 40g Butter; 50g Grated cheese; 1pinch Sea Salt, Coarse; 1pinch Nutmeg, Ground

140—160 Min

Garlic Granules

Intense, mediterranean flavor on the plate with our ratatouille and creamy polenta. Tomatoes, eggplant and peppers are layered together in a mold and through the use of rosemary, piment and thyme, take us into the culinary world of France.

Ingredients 4 Portions

1 pcZucchini, green
1 pcZucchini, yellow
1 pcEggplant
3 pcsTomatoes
4 pcsPeeled, grilled red peppers (pickled)
500 mlTomato pulp in pieces (can)
1 pinchSea Salt, Coarse
1 tspGarlic Granules
1 tspRosemary, Chopped
1 tspMarjoram, Crushed
1 pinchAllspice, Ground
2 tspOregano, Crushed
tspThyme, Crushed
3 tspOlive oil
For the polenta
- 150 gPolenta
- 250 mlClear vegetable soup
- 250 mlMilk
- 40 gButter
- 50 gGrated cheese
- 1 pinchSea Salt, Coarse
- 1 pinchNutmeg, Ground

Preparation

1
In the first step, the canned tomato pulp is mixed with salt, garlic, rosemary, marjoram and allspice and seasoned. Meanwhile, set the mixture aside. Then wash the zucchinis, the eggplant and tomatoes, peel them if necessary and cut into five millimeter thick slices usig a V-slicer. Pat the pickled pepper dry and cut into larger pieces.
2
Now put the seasoned pulp into a round, fireproof baking pan and then arrange the vegetables you have just cut in alternating layers on the pulp in a fan shape. Once everything has been layered in the pan, drizzle everything with olive oil and sprinkle herbs such as oregano and thyme on top.
3
Then cover the mold with aluminium foil and bake in the preheated oven at 140°C for about one hour. After the one hour, remove the aluminium foil and bake for another 30 minutes.
4
Shortly before the ratatouille is ready, the polenta can also be prepared. To do this, bring soup, milk and butter to the boil and stir in the polenta. Cook, stirring constantly until soft.
5
Finally, stir the grated cheese into the finished polenta, season with salt and nutmeg and arrage and serve together with the ratatouille.