![Polenta with Ratatouille Polenta with Ratatouille](https://assets.tmecosys.com/image/upload/t_web767x639/img/recipe/ras/Assets/42B79B28-3B4D-4ADF-9570-27A21B662C24/Derivates/b1d4d4ba-9e7e-49c9-9f17-d4239b2dcba4.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
-
50
g Parmesan cheese, cut in pieces
or vegetarian hard cheese, cut in pieces
Polenta
- 180 g polenta
- 700 g water
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade, crumbled - 20 g unsalted butter, diced, plus extra for greasing
Ratatouille
- 2 garlic cloves
- 100 g onions, quartered
- 25 g olive oil
- 200 g peppers,yellow or orange, cut in strips (5 mm)
- 200 g courgettes, sliced (3 mm)
- 250 g aubergines, diced (1.5 cm)
- 300 g tomatoes, quartered
- 1 pinch sugar
- 1 Tbsp dried herbes de Provence
- 1 tsp fine sea salt
- ¼ tsp ground black pepper
- 250 g cream cheese
- Nutrition
- per 1 portion
- Calories
- 1834 kJ / 438 kcal
- Protein
- 8.8 g
- Carbohydrates
- 31.9 g
- Fat
- 30.6 g
In Collections
Alternative recipes
Pea and Courgette Tarts
1 godz.
Lentil, Mushroom and Nut Patties
1 godz. 30 min
Lentil Moussaka
2 godz. 20 min
Lentil Moussaka
3 godz. 30 min
Polenta with Ratatouille
1 godz. 20 min
Roasted Cauliflower and Hazelnut Orecchiette - Orecchiette con cavolfiore arrosto e nocciola
40 min
Butternut Squash, Sage and Hazelnut Tart
1 Std. 10 Min
Lentil moussaka
2 godz. 20 min
Aubergine Parmigiana - Parmigiana di melanzane
1 godz.
Baked Eggs in Tomato and Lentils with Goat’s Cheese Sauce
45 min
Aubergine, Courgette and Red Lentil Gratin
1 Std. 10 Min
Mushroom Parmentier
1 Std. 10 Min