Ratatouille with Creamy Polenta
A rich, tomato-y ratatouille packed full of vegetables is served alongside comforting soft polenta and adorned with Inner City Vegan sour cream and fragrant fresh basil.
Servings
Produce
Garlic (Organic)
3 1.5 Clove
Onion
1/2 0.25 Whole
Eggplant
4 2 oz
Carrot (Organic)
6 3 oz
Basil
1/2 0.25 oz
Rosemary
1 0.5 Sprig
Cherry Tomato
9 4.5 oz
Summer Squash
8 4 oz
Protein & more
Tomato paste
1 0.5 tablespoon
Polenta
1 0.5 cup
Vegan sour cream
2 1 oz
Cannellini beans
1 0.5 Can
Pantry items
Olive oil
2 1 tablespoon
Sea salt
To Taste
Vegan butter
1 0.5 tablespoon
Spice mix
Granulated Garlic
1/2 0.25 teaspoon
Dried thyme
1/2 0.25 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Prep ahead (optional)
a. ¼” dice yellow onion, carrots, summer squash, and eggplant. b. Slice cherry tomatoes in half. c. Mince garlic, basil leaves, and rosemary leaves.
Instructions
1
Cook polenta:
a. In large saucepan over high heat, add 5 cups water (2½ cups for 2-person portion) and ½ tsp salt. Cover and bring to a boil. Go ahead and get started on step 2 while waiting for water to boil.
b. Slowly stream in polenta while whisking constantly. Reduce heat; keep at a medium-high simmer, and cook until tender, stirring frequently, about 20 minutes.
c. When polenta is tender, stir in 1 tbsp vegan butter and salt to taste.
2
Cook ratatouille:
a. Add fresh rosemary (finely mince) to herbes de Provence. Shake to combine. Set aside until ready to use.
b. Drain and rinse cannellini beans. Set aside.
c. In a large saute pan over medium-high heat, add 1 tbsp olive oil. Add garlic (mince), onion (¼” dice), ½ tsp salt, and herbes de Provence. Cook until onion is translucent, about 2 minutes, being careful not to brown the garlic.
d. Add tomato paste. Using a rubber spatula, smear into the vegetables and into the pan to caramelize, about 3 minutes.
e. Add carrots (peel, ¼” dice) and ½ cup water. Cook until carrots are fork-tender and broth reduces, about 4-5 minutes.
f. Add summer squash (¼” dice) and cook 3-4 minutes, or until softened. Add eggplant (¼” dice); cook, stirring constantly, until it begins to soften, about 2-3 minutes.
g. Add tomatoes and their juices (slice in half) and cannellini beans. Cook until tomatoes begin to soften, about 3 minutes. Remove from heat, and salt to taste.
3
Serve:
a. Divide polenta among bowls or plates. Spoon ratatouille over top or serve alongside.
b. Garnish with fresh basil (mince) and a dollop of vegan sour cream.
Chef's notes
Once boiled, polenta will set if allowed to cool and is commonly placed in a pan and refrigerated and later cut into various shaped pieces for frying, grilling or baking.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX