Gusteau's ratatouille on a polenta waffle
French, Mediterranean Inspired
polenta, vegetarian, waffles
After eating ratatouille at a French restaurant, I couldn't help thinking about how chef Gusteau's ratatouille, in the movie of the same name, prepared by our culinary hero
Remy the rat
, looked so much more appetising.
Prevent your screen from going dark
The first 5 vegetables should be of a consistent diameter
long green zucchini
long yellow zucchini
each red and orange peppers
red pepper for the sauce
round fleshy tomatoes
finely chopped parsley
freshly ground black pepper
all purpose flour
ground black pepper
grated gruyere cheese
fresh thyme leaves
extra virgin olive oil
finely chopped parsley
pinch of salt.
Poor boiling water over the round fleshy tomatoes. Make a few cuts into the tomatoes.
Finely chop the onion, the red pepper for the sauce, and the garlic.
Sauté in some olive oil until soft but not browning.
Drain the tomatoes and rinse in cold water to reduce the temperature.
Peel the skin off the tomatoes and remove the hard core.
Chop up the tomatoes and add to the onions.
Add the parsley, bay leaf, salt and pepper.
Simmer for 15 minutes.
Pre heat the oven 130 degC.
Remove the bay leaf, then use an immersion blender to transform into a smooth sauce.
Chop the zucchinis, eggplant, red and orange peppers, and long tomatoes into similar diameter round pieces.
Reserve 1 Tbsp of the tomato sauce for the dressing.
Spread the tomato sauce on the base of a round baking dish.
Alternating the vegetables, layer on top of the sauce, as per the image.
Drizzle with olive oil. Add a pinch of salt.
Cover with foil and bake for 2 hours at 140 degC.
Remove the foil, increase heat to 180 degC, and bake for another 30 minutes.
Bring the two cups of water to the boil.
Slowly add the polenta, stirring constantly.
Polenta will thicken after a couple of minutes.
Remove from the heat and stir in the butter cubes.
Stir in the 2 cups cold milk.
In a large bowl, combine the flour, baking powder, garlic, salt, and pepper.
Lightly whisk the 2 eggs, and stir into the flour mix.
Add the polenta to the flour and egg mix.
Whisk until ingredients are well combined.
Let sit for 10 minutes. It should thicken a bit.
Fold in the grated cheese and thyme.
Make the waffles then keep in a 120 degC oven to keep warm.
Combine the Tbsp of reserved sauce, olive oil, balsamic, and salt. Shake well.
Tried this recipe?