Ratatouille and cheesy polenta on the Veggie Mama blog

Oven-Baked Ratatouille with Super-Cheesy Polenta

  • Author: Stacey Roberts | Veggie Mama
  • Prep Time: 15 mins
  • Cook Time: 1.5 hours
  • Total Time: 2 hours
  • Yield: 2 servings 1x
  • Category: Dinner
  • Cuisine: Italian


So how do you make this gooey roasted delight nestled on top of gooey cheesy polenta? Oh, friends – ALLOW ME.



Ingredients for the ratatouille:

  • 1 large eggplant, sliced into strips
  • 1 large red onion, peeled and sliced
  • 1 medium red capsicum, deseeded and thinly sliced
  • 45 juicy red, ripe tomatoes or a 440g tin of good-quality whole peeled tomatoes
  • 3 cloves garlic
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • salt and pepper
  • a pinch of sugar
  • a couple of sprigs of fresh thyme or 1 tsp dried
  • 1 sprig of fresh rosemary or 1 tsp dried

Ingredients for the cheesy polenta

  • 125g polenta
  • 2 cups/500ml water
  • 1 cup/250ml milk
  • 50g salted butter
  • 125g of your favourite sharp cheese
  • 50g parmesan-style cheese
  • 50g butter (look, go more, I would)
  • flaky sea salt and freshly ground pepper


Directions for the ratatouille

  1. Preheat the oven to 180C
  2. In a large baking dish, mix all the ratatouille ingredients quite thoroughly
  3. Roast in the oven for about 1 hour, stirring occasionally until soft and melty
  4. Check for seasoning
  5. Serve on cheesy polenta with a sprinkle of your favourite cheese, fresh basil, and a good crack of black pepper over

Directions for the polenta

  1. Bring the water to a boil in a large saucepan and add a pinch of salt
  2. Pour in the polenta and milk and give it a good stir – I start with a whisk and end up with a rubber spatula
  3. Reduce heat to a simmer and allow the polenta to absorb all the liquid. It’s going to take 35-45 minutes and should be soft and creamy, with no grittiness left. Stir from time to time and make sure you scrape the bottom so it doesn’t burn
  4. When it’s creamy and ready to go, add the grated cheese, butter, and seasonings. Stir until cheese is melted and taste – you may need to add more cheese or salt. Or both.
  5. Serve with ratatouille and a bit more cheese + pepper on top with basil


Serves 2, so double it for leftovers or if your kids will actually eat it (lucky you!)