![Polenta with Ratatouille Polenta with Ratatouille](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/7cc439bd-5c0d-4252-9220-369119e1a28b/Derivates/1f4e5eef-39d8-4a0d-97bb-1e69004daea7.jpg)
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Grated Parmesan
- 80 g Parmesan cheese, cut in pieces (2 cm)
Polenta
- 800 g water
-
1
heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), crumbled - 30 g unsalted butter, diced, plus extra for greasing
- 200 g polenta
Ratatouille
- 3 garlic cloves
- 150 g onions, quartered
- 30 g olive oil
- 150 g peppers,yellow or orange, cut in strips (2 cm)
- 250 g courgettes, sliced (2 cm)
- 300 g aubergines, diced (2 cm)
- 300 g tomatoes, quartered
- 1 pinch sugar
- 2 Tbsp dried herbes de Provence
- 2 tsp fine sea salt
- 1 tsp ground black pepper
- 250 g cream cheese
- Nutrition
- per 1 portion
- Calories
- 1737.2 kJ / 415.2 kcal
- Protein
- 12.8 g
- Carbohydrates
- 32.5 g
- Fat
- 29.1 g
- Saturated Fat
- 14.4 g
- Fibre
- 10 g
- Sodium
- 1046.4 mg
Alternative recipes
Mushroom Stroganoff
30 min
Kale, Potato, Celeriac and Stilton Pie
2 Std.
Ricotta, Mint and Courgette Lasagne
2 Std.
Polenta with Ratatouille
1 Std. 20 Min
Roasted Cauliflower and Hazelnut Orecchiette - Orecchiette con cavolfiore arrosto e nocciola
40 min
Lentil Moussaka
3h 30min
Mushroom Parmentier
1 godz. 10 min
Asparagus and Hazelnut Tart with Polenta Crust
1h 35min
Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce
45 min
Mexican Quinoa Stuffed Aubergine
1 godz.
Aubergine Parmigiana - Parmigiana di melanzane
1 godz.
Spinach, Tomato and Goat's Cheese Quiche
1 godz.