Mediterranean Ratatouille with Polenta Rounds

This stunning Mediterranean dish celebrates the sun-ripened vegetables of Provence, France, where ratatouille originated as a humble peasant dish. Our version elevates this classic by slow-simmering eggplant, zucchini, bell peppers, and tomatoes with fragrant herbs until they meld into a rich, aromatic stew that captures the essence of summer. The vegetables soften and release their natural juices, creating a silky sauce perfumed with garlic, basil, and thyme. Served atop crispy-edged, creamy polenta rounds, this dish transforms simple ingredients into an elegant, satisfying meal that's perfectly aligned with Mediterranean Diet principles. The polenta provides a comforting, slightly cheesy base that soaks up the flavorful ratatouille juices, while the Parmesan adds a savory depth without overwhelming the vegetables. What makes this recipe special is the contrast of textures—the tender, melting vegetables against the firm yet creamy polenta—and the way each component can be prepared ahead. The ratatouille actually improves with time as the flavors deepen, making this an ideal make-ahead dinner for busy weeknights or elegant enough for entertaining. It's a complete meal that's naturally vegetarian, loaded with fiber, antioxidants, and heart-healthy olive oil.

Ingredients

• 1 1/2 cupspolenta (coarse cornmeal)
• 6 cupswater
• 1 1/2 tspsalt, divided
• 1/2 cupParmesan cheese, grated
• 5 tbspextra virgin olive oil, divided
• 1 mediumeggplant, diced into 3/4-inch cubes
• 2 mediumzucchini, diced into 3/4-inch cubes
• 1 largered bell pepper, diced into 3/4-inch pieces
• 1 largeyellow bell pepper, diced into 3/4-inch pieces
• 1 largeyellow onion, diced
• 4 clovesgarlic, minced
• 28 ozcanned crushed tomatoes
• 2 tbsptomato paste
• 1 tspdried thyme
• 1 tspdried oregano
• 1/2 tspblack pepper, freshly ground
• 1/4 cupfresh basil, chopped
• 2 tbspfresh parsley, chopped, for garnish optional

Method

1. Bring 6 cups of water to a boil in a large saucepan over high heat. Add 1 teaspoon of salt. 0:05
2. Gradually whisk in the polenta in a steady stream, stirring constantly to prevent lumps from forming. 0:05
3. Reduce heat to low and simmer the polenta, stirring frequently, until thick and creamy, about 30 minutes. The polenta should pull away from the sides of the pan. 0:06
4. Remove polenta from heat and stir in the grated Parmesan cheese and 1 tablespoon of olive oil until well combined. 0:05
5. Pour the polenta onto a lightly oiled baking sheet or large plate, spreading it into an even layer about 1/2-inch thick. Let cool completely until firm, about 20 minutes. 0:05
6. While the polenta cools, heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. 0:04
7. Add the diced onion to the pot and cook, stirring occasionally, until softened and translucent, about 5-6 minutes. 0:05
8. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly. 0:04
9. Add the diced eggplant and cook, stirring occasionally, for 5 minutes until it begins to soften. 0:05
10. Add the zucchini and bell peppers, stirring to combine. Cook for 5 minutes, stirring occasionally. 0:05
11. Stir in the crushed tomatoes, tomato paste, thyme, oregano, remaining 1/2 teaspoon salt, and black pepper. Mix well to combine. 0:05
12. Bring the mixture to a simmer, then reduce heat to low. Cover and cook, stirring occasionally, for 30 minutes until all vegetables are tender and the flavors have melded. 0:06
13. While the ratatouille simmers, use a round cookie cutter or glass (about 3 inches in diameter) to cut the cooled polenta into 12 rounds. 0:05
14. Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. 0:04
15. Working in batches if necessary, add the polenta rounds to the skillet and cook until golden brown and crispy on the bottom, about 3-4 minutes. 0:05
16. Flip the polenta rounds and cook until the second side is golden brown and crispy, another 3-4 minutes. Transfer to a plate. 0:05
17. Stir the chopped fresh basil into the finished ratatouille and taste, adjusting seasoning with additional salt and pepper if needed. 0:05
18. To serve, place 2 polenta rounds on each plate and ladle the warm ratatouille over and around them. Garnish with fresh parsley if desired. 0:05