Polenta Ratatouille Mille Feuille

Polenta Ratatouille Mille Feuille
  • 4 servings
  • 0:30 Preparation
  • 0:15 Cooking
  • 0:45 Total Time

Ingredients

Add all
  • 0.500

    onion, diced

  • 1

    garlic clove, chopped

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • 1 cup
    (250 mL)

    eggplant, diced

  • 0.500

    zucchini, diced

  • 0.500

    green pepper diced

  • 2

    plum tomatoes peeled, seeded and diced

  • 2 tsp.
    (10 mL)

    tomato paste

  • 8

    slices of polenta, cut 1/2 in. (1 cm) thick

  • 1 Tbsp.
    (15 mL)

    chopped thyme

  • 1 Tbsp.
    (15 mL)

    chopped basil

  • 1 Tbsp.
    (15 mL)

    chopped fresh parsley

  • 1 Tbsp.
    (15 mL)

    butter

  • 1 Tbsp.
    (15 mL)

    extra virgin olive oil

  • 1/3 cup
    (80 mL)

    grated swiss cheese

Preparation

Preheat oven to broil.

In a pot, cook onion and garlic in oil.

Add eggplant, zucchini, green pepper, tomatoes and tomato paste. Simmer covered about 10 minutes. Remove from heat and add seasonings.

In a skillet, melt butter with oil. Brown polenta slices 1-2 minutes per side.

Put 4 slices of polenta in a baking dish, spread with half of ratatouille, add some cheese, top with remaining slices of polenta, ratatouille and finish with cheese.

Broil until cheese melts and begins to colour.

Source: Metro

Wine and meal pairing

Fruity and  medium-bodied

Fruity and medium-bodied
These medium-bodied wines have an intense colour with a rich nose dominated by fruit aromas. Wines that are flavourful and accessible to all.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007