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Polentatouille Parade

Rustic Tomato and Broccoli Ratatouille Over Grilled Polenta Slices

50 minutes
Serves 4
DinnerFrench
Herb's take

Welcome to a French-Italian mashup where earthy grilled polenta meets a Provençal-style ratatouille starring tomatoes and broccoli. Along the way, you'll discover why a good sear on polenta and a slow simmer make all the difference for texture and flavor.

Equipment needed
  • Dutch oven
  • grill pan or outdoor grill

Ingredients

Yield
4

Instructions

  1. 01
    In a medium saucepan, bring the milk and water to a simmer. Whisk in the polenta in a slow, steady stream, stirring constantly until incorporated. Reduce heat and cook, stirring frequently, until thick and creamy, about 25 minutes.
  2. 02
    Stir in 1 tablespoon of butter and the Parmesan cheese until melted, then season with salt and pepper. Scrape polenta into a baking dish and spread it into a 3/4-inch layer. Let cool at room temp for 15 minutes, then refrigerate until set, about 20 minutes.
  3. 03
    Meanwhile, heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add the onion and sauté until translucent, about 4 minutes.
  4. 04
    Add garlic and sauté for 30 seconds, just until fragrant.
  5. 05
    Stir in the red bell pepper, zucchini, and eggplant. Cook, stirring occasionally, until the vegetables soften, about 5 minutes.
  6. 06
    Add the chopped tomatoes, broccoli florets, thyme, oregano, and red pepper flakes. Stir well to combine.
  7. 07
    Cover and simmer on low heat until the tomatoes break down and the broccoli is just tender, 12 to 15 minutes, stirring once or twice.
  8. 08
    Uncover, stir in balsamic vinegar, and simmer another 2 minutes to concentrate flavors. Adjust salt and pepper.
  9. 09
    Preheat a grill pan or outdoor grill over medium-high. Cut chilled polenta into 8 rectangles. Brush both sides lightly with olive oil.
  10. 10
    Grill the polenta slices 3-4 minutes per side until golden and slightly crisp, with pronounced grill marks.
  11. 11
    Place two grilled polenta slices on each plate. Spoon the broccoli-tomato ratatouille generously over the top. Finish with fresh basil and a scattering of extra Parmesan if desired. Serve hot.

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