Ratatouille with Polenta

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Ratatouille with Polenta - famous dish made a bit different with the addition of soft, buttery, cheesy polenta. Incredibly delicious, healthy lunch or dinner bursting with flavors.

Ingredients:

16.9 us fl oz (500 ml) water
1 tsp salt
8.8 oz (250 g) polenta
1.06 oz (30 g) butter, room temperature
1.77 oz (50 g) Parmesan cheese, grated

1-2 eggplant
2-3 zucchini
2-3 tomatoes
1 big red onion

8.8 oz (250 g) tomato juice
1 tsp basil
1 tsp salt
1/2 tsp pepper
1 tsp vinegar

7.06 oz (200 g) Gouda cheese, grated
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Molim vas, kolege, nemojte snimati videe po mojim receptima. Hvala 🌷


Butter the baking dish.
Make polenta following the instructions on the package.
Stir in the butter and Parmesan cheese.
Spread polenta in prepared baking dish. Let it cool for 30 minutes and then place it in refrigerator for 30 minutes.
Slice the eggplant, zucchini, tomatoes and onion.
To make tomato sauce, over medium heat, stir together tomato juice, basil, salt, pepper and vinegar. After it boils, cook the sauce for about 3 minutes.
Preheat oven to 375 F (190 C).
Spread half tomato sauce over polenta.
Arrange the vegetables. Layer the eggplant slices (1/2), then zucchini slices (1/2), then tomato (2/3) and onion slices (1/2). Pour over the rest of tomato sauce. Add a second layer of eggplants, then second layer of zucchini, tomatoes and onion.
Cover the baking dish with foil and bake in preheated oven for 30 minutes.
Remove the foil and bake for another 20 minutes.
Spread grated Gouda cheese on top. Bake for 10 minutes more.
Serve and enjoy! :)


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