Kotanyi 2023

Ratatouille with polenta

140160 Min

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. 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. 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. 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. 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. 5

    Finally, stir the grated cheese into the finished polenta, season with salt and nutmeg and arrage and serve together with the ratatouille.

Feeling hungry? Share this recipe!

You may also enjoy