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Tuck into a bowl of comforting creamy polenta topped with a delicious ratatouille. It's packed with fresh herbs and vegetables, a great winter warmer. See method
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First, make the ratatouille. Heat the oil in a large nonstick frying pan, add the onion, aubergine, courgette, pepper, garlic, basil stalks, bay and thyme and fry for 6 mins until starting to soften. Add the chopped tomatoes and red wine vinegar, cover with a lid, bring to the boil and simmer for 15 mins, stirring occasionally, until the vegetables have softened but are still holding their shape and the sauce has thickened. Season to taste with freshly ground black pepper and add a splash more vinegar if you like. Discard the bay leaves.
Meanwhile, make the polenta. Heat the oil in a saucepan over a medium heat, add the onion and thyme and fry for 5 mins until starting to soften. Add the polenta and stock and cook for 15 mins, stirring continuously until thick and bubbling. As it cools the polenta will thicken. Mix in the yogurt alternative until well combined and bring back to the boil. Season to taste with freshly ground black pepper.
Divide the polenta between 4 plates and top with the ratatouille, basil leaves and a grind of black pepper to serve.
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