Tag Archives: polenta

Roasted Ratatouille with Black Olives

This is a great variation to a traditional ratatouille dish. By roasting the vegetables, you get rich flavors and melding of ingredients. The black olives and fresh basil were a nice touch. I served it with polenta and the whole dish was super yummy!

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  • 4 tomatoes, cut into 1-inch chunks
  • 1 large eggplant, peeled and cut into 1-inch cubes
  • 1 each red, yellow and green bell pepper, seeded and cut into strips
  • 1/2 onion, thickly sliced
  • 2 tablespoons extra virgin olive oil
  • 2 cloves garlic, finely minced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon balsamic vinegar
  • 1/2 cup chopped fresh basil, plus additional for garnishing
  • 1/2 cup pitted black olives


  • Preheat oven to 425° F.
  • Place two rimmed baking sheets in the oven for 4 minutes to heat.
  • Meanwhile, toss the tomatoes, eggplant, peppers and onions with olive oil and garlic in a large bowl. Very carefully spread the vegetables on the hot baking sheets. Roast, shaking the pan once or twice to turn vegetables, until tender and golden, 15 to 20 minutes. Season with salt and pepper.
  • Toss roasted vegetables with balsamic vinegar, basil and olives. Serve warm with sprigs of fresh basil.

I served this with polenta and grated parmesan cheese!

Thanks PCC Natural Markets!


Polenta Torte

Like gorgonzola? Then you will love this dish! Don’t like it? Then simply omit and stick with the parmesan cheese. This is a wonderful polenta & greens dish, spiced with some hot chili flakes and pepper and topped with cheese. Not really a kid dish, given the spice, but you could make a dish of plain polenta and top with cheese – a favorite in our house!

Blog polenta torte with greens


  • 4 c lukewarm water
  • 1 c stone-ground coarse cornmeal
  • salt to taste
  • 1-2 lbs mixed tender greens (spinach, kale, arugula)
  • 3 Tsp olive oil
  • 1/4 tsp crushed red pepper flakes
  • ground black pepper
  • 1 garlic clove
  • 1/2 c grated pecorino cheese (like parmesan)
  • Crumbled gorgonzola


  • Heat olive oil and add pepper flakes, ground pepper and garlic – sauté until fragrant but don’t let the garlic brown or it will turn bitter
  • Pour half of the oil in a large glass baking dish
  • Add water & cornmeal & salt and bake, uncovered, for ~50 minutes
  • Add greens to skillet with leftover oil and cook for 10 minutes (covered) stirring frequently, removing lid at end and raising heat a bit to just evaporate any liquid left
  • Remove baked polenta from oven and with a spatula, scrape off the top 1/2 layer of polenta, set aside
  • Add cooked greens to the baking dish with polenta, sprinkle gorgonzola and half of the parmesan, and then cover with the rest of the polenta
  • Top with parmesan and return to oven for 10-15 minutes
  • Serve warm!