- Rachael Ray - https://www.rachaelray.com -

Ratatouille Olive Gremolata on Polenta with Roasted Garlic and Honey

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com [1].



Preheat oven to 400°F. 

Char the peppers under broiler or over a flame to blacken skins evenly. Place peppers in a bowl [2], cover and let cool. Peel and seed peppers then dice into bite-sized pieces. 

Drizzle olive oil over the exposed ends of the garlic bulb then season with salt and pepper. Wrap tightly in foil and roast 40-45 minutes until soft. Let cool then push cloves from skins and mash into a paste; reserve. 

Meanwhile, salt eggplant and leave in colander for 30 minutes. Press out all the excess liquid. 

Heat olive oil, 4 turns of the pot, in Dutch oven [3] over medium to medium-high heat. Add the chopped roasted peppers, eggplant, celery, onions, chopped garlic, zucchini, fresh herbs, salt and pepper. Partially cover and cook to soften, 10 minutes. Add tomatoes, lower heat and simmer 30 minutes. 

Heat stock and milk to a low simmer. Whisk [4] in cornmeal or polenta and whisk [4] until massed and tender. Season with salt, pepper and nutmeg; add butter and cheese. Stir in roasted garlic paste and honey. 

Finely chop olives, zest and parsley together. 

In shallow bowls [2], make a nest of roasted garlic polenta with a shallow well in the center. Top with ladles of ratatouille and sprinkle with gremolata.