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Ratatouille with creamy polenta recipe

Ratatouille with creamy polenta recipe

11 ratings

Tuck into a bowl of comforting creamy polenta topped with a delicious ratatouille. It's packed with fresh herbs and vegetables, a great winter warmer. See method

  • Serves 4
  • 30 mins to prepare and 25 mins to cook
  • 168 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

For the ratatouille

  • 1 tsp olive oil
  • 1 medium red onion, roughly chopped
  • 1 aubergine, cut into 2cm cubes
  • 2 courgettes, cut into 2cm cubes
  • 2 red peppers, cut into 2cm cubes
  • 3 large garlic cloves, finely crushed
  • ½ x 30g pack fresh basil, stalks finely chopped and leaves picked and torn
  • 2 dried bay leaves
  • 4 fresh thyme sprigs, leaves picked
  • 400g tin chopped tomatoes
  • 1 tbsp red wine vinegar

For the creamy polenta

  • 1 tsp olive oil
  • 1 small onion, finely chopped
  • 2 sprigs fresh thyme, leaves picked
  • 200g fine polenta
  • 1 vegetable stock pot, dissolved in 1ltr boiling water
  • 200g soya yogurt
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

    705kj
    168kcal     8%

  • Fat

    4g 6%

  • Saturates

    1g 4%

  • Sugars

    15g 17%

  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 25g Protein 8.1g Fibre 4.9g

Method

  1. First, make the ratatouille. Heat the oil in a large nonstick frying pan, add the onion, aubergine, courgette, pepper, garlic, basil stalks, bay and thyme and fry for 6 mins until starting to soften. Add the chopped tomatoes and red wine vinegar, cover with a lid, bring to the boil and simmer for 15 mins, stirring occasionally, until the vegetables have softened but are still holding their shape and the sauce has thickened. Season to taste with freshly ground black pepper and add a splash more vinegar if you like. Discard the bay leaves.  

  2. Meanwhile, make the polenta.  Heat the oil in a saucepan over a medium heat, add the onion and thyme and fry for 5 mins until starting to soften. Add the polenta and stock and cook for 15 mins, stirring continuously until thick and bubbling. As it cools the polenta will thicken. Mix in the yogurt alternative until well combined and bring back to the boil. Season to taste with freshly ground black pepper.

  3. Divide the polenta between 4 plates and top with the ratatouille, basil leaves and a grind of black pepper to serve.

See more Vegan recipes

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