Hey there, culinary explorers!
Today, I’m diving into the heart of French cuisine with a dish that’s sure to color your table with the vibrant hues of a Provencal landscape. Now, I know what you’re thinking – could Al possibly be channelling his inner Remy from ‘Ratatouille’? You bet! But this isn’t just any ratatouille; it’s a celebration of rustic simplicity topped with a beautifully crispy herbed polenta crust that I’ve just been dying to share with you all.
Picture this: it’s the end of a long week, and you’re looking for that perfect meal to usher in the weekend with comfort and style. That’s where this dish comes into play. It’s a melody of seasonal veggies, each singing their own notes, but together creating a symphony of flavors so harmonious, it’s like a countryside getaway on a plate.
Now, onto the veggies – we’re talking zucchinis, eggplants, bell peppers, and ripe tomatoes, all layered over a foundation of finely sliced onions and aromatic garlic, infused with the woody essence of thyme and rosemary. It’s a feast for the eyes even before it hits the oven.
But what really elevates this ratatouille to new heights is the herbed polenta crust. Oh, polenta, you golden treasure! When I first experimented with this, I simply wanted to add a bit of texture to my ratatouille. Little did I know I’d be creating a match made in culinary heaven. The creaminess of the polenta, with that extra crunch and the nutty, salty punch of Parmesan – it’s just outstanding!
As I was layering those succulent slices of vegetables, I could almost hear the faint sounds of a French accordion, and I swear, for a moment, my kitchen smelled like the lavender fields of Provence. It was a pure, unadulterated moment of bliss that I just had to replicate in taste, and let me tell you, this dish delivers.
So, roll up your sleeves and get ready to transform your dinner into a delightful French escapade. It’s a bit like building a culinary mosaic – each piece is essential and adds to the beauty of the final picture. And the best part? You get to devour the masterpiece at the end!
Oh, and don’t forget to let it rest for a moment once out of the oven. It’s kind of like after a good stretch – it centers everything, allowing all those juices and flavors to find their way back home, so every bite is just as intended.
Serve up this plant-based wonder with a side of crusty bread or a light salad, and you’ve got yourself a meal that’s both comforting and guaranteed to impress. Now, I’m no sommelier, but if I were to play one on the blog, I’d say this would pair rather nicely with a glass of your favourite red – something that whispers of the French countryside.
Alright, my friends, I won’t keep you any longer. The kitchen beckons, and those veggies won’t layer themselves! Give this Flavours of France: Classic Ratatouille with a Crispy Herbed Polenta Crust a try and do drop me a comment to tell me all about your culinary adventures. Bon appétit!
Until next time, keep that apron on and that imagination vibrant – the world of flavors awaits!
Cheerio,
Al
Ingredients
– 2 medium zucchinis, sliced into rounds
– 2 small eggplants, sliced into rounds
– 2 red bell peppers, deseeded and sliced into strips
– 2 yellow bell peppers, deseeded and sliced into strips
– 4 medium tomatoes, sliced into rounds
– 1 large onion, finely sliced
– 4 cloves of garlic, minced
– 2 sprigs of fresh thyme
– 2 sprigs of fresh rosemary
– 5 tablespoons olive oil, divided
– Coarse sea salt, to taste
– Freshly ground black pepper, to taste
– 1 cup polenta
– 4 cups water
– 1 teaspoon salt
– 1 tablespoon unsalted butter
– 1/4 cup grated Parmesan cheese
– 1 tablespoon chopped fresh basil
– 1 tablespoon chopped fresh parsley
Method
1. Preheat your oven to 375°F (190°C).
2. To prepare the polenta crust, bring 4 cups of water and 1 teaspoon of salt to a rolling boil in a medium-sized saucepan. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring frequently, for about 15-20 minutes or until the mixture thickens and the polenta is tender.
3. Remove the polenta from the heat and stir in the butter, Parmesan cheese, basil, and parsley until well combined. Adjust seasoning with salt and pepper as needed.
4. Grease a 9×13-inch baking dish with 1 tablespoon of olive oil. Spread the polenta evenly into the bottom of the dish, smoothing the top with a spatula. Set aside to cool and firm up, approximately 15 minutes. The polenta will form the crust for your ratatouille.
5. While the polenta is setting, start preparing the vegetables for the ratatouille. Toss the sliced zucchinis, eggplants, bell peppers, and onions with the remaining 4 tablespoons of olive oil, minced garlic, thyme, rosemary, and a good pinch of salt and pepper.
6. On top of the set polenta crust, arrange the sliced vegetables neatly in alternating patterns (e.g., zucchini, eggplant, tomato, bell pepper) until the entire surface is covered.
7. Lightly season the top of the vegetables with a bit more salt and pepper, and drizzle with a little extra olive oil if desired.
8. Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes.
9. After 45 minutes, remove the foil and continue to bake for another 15-30 minutes or until the vegetables are tender and the top is beginning to brown.
10. Once cooked, remove from the oven and let sit for 5-10 minutes to set. This makes it easier to slice and serve.
11. Cut the ratatouille into squares and serve warm, garnished with additional fresh herbs if desired. Enjoy a slice of Provence with this classic French vegetable bake topped with a golden polenta crust.
