Ratatouille with Herbed Polenta Toast

Ingredients for herbed polenta toast:

1. 25g Unsalted Butter 

2. 1 Shallot 

3. 2 tsp Fresh Sage

4. 2 tsp Fresh Rosemary

5. 2 tsp Fresh Thyme 

6. 650ml Vegetable Broth

7. 150g Quick Cook Polenta

8. 45g Parmesan Cheese

9. 60ml Milk

10. 3 tbsp Fresh Parsley 

11. 1/4 tsp Ground Nutmeg

Directions for herbed polenta toast:

1. Line a baking tray with greaseproof paper and set aside.

2. Finely dice the shallot, finely chop the sage, rosemary, thyme and parsley. Grate the Parmesan Cheese

3. In a large saucepan, over a medium heat melt the butter. Add the shallot, sage, rosemary and thyme. Reduce the heat and sauté for 4 minutes.

4.  Add the broth, 1/4 tsp of salt and bring to the boil. Reduce to a simmer, slowly introduce the polenta whisking continually. Simmer for 1 minute.

5. Remove from the heat and stir in the parmesan cheese, milk, parsley and nutmeg. Season to taste.

6. Pour the polenta into the prepared baking tray, spread to the edges and level evenly. Place in the fridge for a minimum of 4 hours.

7. Preheat the oven 210*

8. Remove the polenta from the fridge, slice into triangles and roast in the oven for 20minutes.

Ingredients for Ratatouille:

1. 3 Red onions 

2. 4 Cloves of Garlic 

3. 2 Aubergines 

4. 3 Courgettes 

5. 3 Red or Yellow Peppers 

6. 270g Cherry Vine Tomatoes 

7. 15g Fresh Basil  

8. Olive Oil 

9. 3 Sprigs of Fresh Thyme 

10. 2x 400g Tins of Cherry Tomatoes 

Directions of Ratatouille:

1. Prep your ingredients before you start: Peel and cut the Red onions into wedges, then peel and finely slice the garlic. Trim the aubergines and courgettes, deseed the peppers and chop into 2.5cm chunks. Slice a small slit just piercing each cherry tomato. Pick the basil leaves and set aside, then finely slice the stalks.

2. Add the onion, garlic, basil stalks and thyme leaves with a drizzle of oil to casserole pan,  sauté of 10 minutes, until softened and golden. 

3. Add the tinned tomatoes, aubergines, courgettes and peppers to the pan. Stir well and add a good pinch of sea salt and black pepper. Bring up to a simmer. reduce the heat, cover pan and simmer for 10 minutes, stirring occasionally .

4. Add the cherry tomatoes, mix well. Cover the pan and simmer over a low heat for 20 minutes.

5. Tear in the basil leaves and adjust the seasoning, if needed.

6. Serve with herbed Polenta Toast

7. Enjoy!