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Polenta Ratatouille Mille Feuille https://www.metro.ca/userfiles/image/recipes/mille-feuille-polenta-ratatouille-2020.jpg PT30M PT15M PT45M
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.
4
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
Polenta Ratatouille Mille Feuille

Polenta Ratatouille Mille Feuille

Rate this recipe
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4
servings
0:30
Preparation
0:15
COOKING
0:45
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 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
Imprimer ma sélection

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.

Discover your taste profile!

© Société des alcools du Québec, 2007

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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