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Slow-Cooked Ratatouille Over Goat Cheese Polenta


Slow-Cooked Ratatouille Over Goat Cheese Polenta Recipe

Ingredients:
  • 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
  • 1/2 cup packed freshly grated Parmigiano-Reggiano (about 1/4 pound)
  • 1 cup coarsely chopped fresh basil leaves
  • 6 cups low-sodium vegetable or chicken stock
  • 1 1/2 teaspoons coarse salt
  • 1 1/2 cups polenta or coarse-ground cornmeal (not instant)
  • 1/2 stick unsalted butter
  • 4 ounces fresh goat cheese (about 1/2 cup)
  • 10 grinds black pepper
Directions:
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