Ratatouille and Goat Cheese Polenta

I’m not a ratatouille expert by any means. I’ve neither seen the Disney movie, nor made it before this. I don’t think I’d ever even eaten it before making it. Thus, I can’t compare this slow cooker version to one made on the stovetop, the more common preparation method. Still, I don’t know that I’ll ever make it any other way!

This isn’t a “dump it and forget about it” slow cooker recipe, in that it requires a bit of prework (chopping and sautéing), but once you’ve finished that, you can set it and forget about it. This only needs to cook on low for 4-5 hours, making it ideal to throw together on a weekend and start cooking it around lunchtime. I got it all ready and then refrigerated until I was ready for it to start cooking.

I added chickpeas to the vegetable-heavy dish and served it over polenta (cornmeal) spiked with goat cheese. The recipe makes a ton and polenta doesn’t reheat the best, so if you plan to have leftovers, you might want to serve it atop quinoa, noodles, or even gnocchi. This will absolutely be made in our kitchen again, especially this summer when eggplant and basil are so abundant!

Ratatouille and Goat Cheese Polenta

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Natalie McLaury
• Total Time: 330 minutes
• Yield: Serves 4
• Diet: Vegetarian, Omnivore

Print Recipe

Pin Recipe

Description

Hearty ratatouille simmers slowly, building flavor. Serve over creamy goat cheese polenta for a satisfying meal.

---

Ingredients

Units USM Scale 1x2x3x

• cooking spray
• 2 large eggplants (2 large eggplants) peeled and cut into 1/2-inch pieces
• 3 medium zucchini or yellow summer squash (3 medium zucchini or yellow summer squash) cut into 1/2-inch pieces
• 3 tbsp coarse salt
• 3 tbsp (45 g) unsalted butter, divided
• 2 small to medium red onions (2 small to medium red onions) halved and thinly sliced
• 3 bell peppers (3 bell peppers) cut into thin slices
• 1 (14.5 oz) (411 g) can chickpeas, drained and rinsed
• 3 tbsp (45 g) finely chopped garlic
• 1/4 cup (59 ml) all-purpose flour
• 1/4 cup (59 ml) tomato paste
• 1 (28 oz) (794 g) can whole peeled tomatoes
• 1 tsp ground thyme
• 10 grinds black pepper
• 1/2 cup (118 ml) packed freshly grated Parmesan
• 1 cup (237 ml) coarsely chopped fresh basil leaves
• 4 cups (946 ml) low sodium chicken stock (could use vegetable to keep it vegetarian)
• 2 cups (473 ml) water
• 1 1/2 tsp coarse salt
• 1 1/2 cups (355 ml) polenta or coarse-ground cornmeal
• 1/2 stick (113 g) unsalted butter
• 4 oz (113 g) fresh goat cheese
• 10 grinds black pepper

---

Instructions

1. Spray the slow cooker with cooking spray and set aside.
2. Place the eggplant in a large colander, toss with 3 tbsp salt, and allow to sit for 45 minutes. Rinse, dry, and squeeze out excess water.
3. Add the eggplant and chopped zucchini to the slow cooker.
4. In a heavy saucepan over medium-high heat, melt 2 tbsp butter. Add onions, bell peppers, and garlic; saute until soft (about 8 minutes). Add to the slow cooker.
5. Reduce heat to medium; melt the remaining 1 tbsp butter. Add flour and tomato paste; cook for 1 minute, until thickened. Increase heat to medium-high; add tomatoes, thyme, and pepper. Cook, crushing tomatoes, until thick and smooth (about 6 minutes). Add to the slow cooker with the chickpeas.
6. Stir to combine; cover and cook on low for 4-5 hours, until vegetables are tender.
7. Bring broth, water, and salt to a boil in a medium saucepan. Gradually whisk in cornmeal. Reduce heat to low and cook, stirring every 3 minutes, until creamy and thick (about 10 minutes). Remove from heat and stir in butter, cheese, and pepper.
8. Just before serving, stir Parmesan and basil into the ratatouille.
9. Ladle polenta into bowls, top with ratatouille, and serve immediately.

Notes

• For a richer flavor, roast the eggplant and zucchini before adding them to the slow cooker.
• If you don’t have goat cheese, try substituting ricotta or mascarpone cheese for a similar creamy texture.
• Leftovers can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently before serving.

• Prep Time: 30 minutes
• Cook Time: 300 minutes
• Category: Main Course
• Method: Braising
• Cuisine: Italian

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 5
• Sodium: 600
• Fat: 25
• Saturated Fat: 12
• Unsaturated Fat: 10
• Carbohydrates: 60
• Fiber: 10
• Protein: 15
• Cholesterol: 30

If You Liked This Recipe, You’ll Love These

• French Onion Soup with Braised Short Ribs and Gruyère
• Wisconsin Beer Cheese Soup
• Roasted Cauliflower and Pumpkin Gratin with Gruyère Cheese
• Braised Chicken Thighs with Mushrooms and Creamy Polenta
• Tartiflette au Reblochon: The French Alpine Potato Gratin