Slow Cooker

Ratatouille Over Polenta is for Dinner.

Ratatouille Over Polenta takes 50 minutes to prepare.

Ratatouille Over Polenta takes 300 minutes to cook.

Ratatouille Over Polenta makes 5 servings.

The ingredients for Ratatouille Over Polenta are:

For the Ratatouille
Cooking spray
2 large eggplants, peeled and cut into 1/2-inch pieces (about 10 1/2 cups)
3 medium zucchini or yellow summer squash, cut into 1/2-inch pieces (about 6 1/2 cups)
3 tablespoons coarse salt
3 tablespoons unsalted butter, divided
2 small to medium red onions, halved and thinly sliced (about 3 1/2 cups)
2 red bell peppers, cut into 1/2-inch pieces (about 3 cups)
3 tablespoons finely chopped garlic
1/4 cup all-purpose flour
1/4 cup tomato paste
One 28-ounce can whole peeled tomatoes
1 tablespoon finely chopped fresh thyme leaves
10 grinds black pepper
5 Tablespoons Ramano Cheese
1 cup coarsely chopped fresh basil leaves

For the Polenta
4 cups low-sodium vegetable or chicken stock
1 1/2 teaspoons coarse salt
1 Package of Instant Dry Polenta
3 Tablespoons unsalted butter
4 ounces fresh goat cheese (about 1/2 cup)
10 grinds black pepper

Here is how you make Ratatouille Over Polenta:

Make the Ratatouille1. Grease the slow cooker with cooking spray. 2. Place the eggplant and zucchini in a large colander and toss well with 3 tablespoons of the salt; let sit for about 45 minutes. Rinse well to remove the salt, then dry well, gently squeezing out excess water with a kitchen towel. Add to the greased slow cooker. Heat 2 tablespoons of the butter in a 10-inch, heavy saut? pan over medium-high heat. When warm, add the onions, bell peppers, and garlic and saut? until the vegetables are softened, about 8 minutes. Transfer to the slow cooker. Reduce the heat to medium and add the remaining 1 tablespoon of butter. As soon as it melts, add the flour and tomato paste, and cook until the mixture is thickened and the flour disappears, about 1 minute. Increase the heat to medium high and add the tomatoes with their juices, thyme, and pepper. Cook, crushing the tomatoes a bit with a wooden spoon, until thickened and smooth, about 6 minutes. Mix with the vegetables in the slow cooker. Cover the slow cooker and cook on low until the vegetables are tender, 4 to 5 hours. Make the polentaWhile the ratatouille is cooking, add the stock and salt to a medium, heavy saucepan and bring to a boil over medium-high heat. Once boiling, gradually whisk in the polenta. Reduce the heat to low, and cook, stirring until creamy and thickened, 5-6. Remove from the heat and stir in the butter, cheese, and pepper. To serveLadle polenta into individual bowls, spoon ratatouille on top, top with basil and grated Ramano cheese.Serving Size:?5 Large Servings

The nutritional information for Ratatouille Over Polenta is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 565.5

• Total Fat: 21.2 g
• Cholesterol: 52.7 mg
• Sodium: 1,140.6 mg
• Total Carbs: 61.9 g
• Dietary Fiber: 12.8 g
• Protein: 17.2 g

Ratatouille Over Polenta is French cuisine.

The dietary needs meet for Ratatouille Over Polenta is Vegetarian