Home / All / Ratatouille With Parmesan & Romano Polenta Cakes
29 January, 2013

Ratatouille With Parmesan & Romano Polenta Cakes

Posted in : All, Dinner on by : hdcook

Ratatouille With Parmesan & Romano Polenta Cakes

I love vegetables, I really really do. When I was a kid I use to hate them but now I love them to Death hahaha. Ratatouille is one of the many dishes that I really love because its something new that I have never had before and I had it once at Disneyland by New Orleans Square, their Ratatouille was good and delicious and it was true Italian Dish and I wanted to make it again and here it is. My Baby likes it, he does not loved it because her prefers to have a meal with meat lol but sometimes I think you just have to change it up a bit and go vegetarian sometimes, not all the time right? I know you agree with me. When you taste my Ratatouille you wont even miss the meat because it so hearty with vegetables, it has yellow quash, eggplants, zucchini, asparagus, with a roasted dice tomatoes and flavored with herds of Basil and thyme, it is truly a vegetarians paradise of vegetables. The Parmesan & Romano Polenta cake is out of this world delicious, its cheesy and its fried, FRIED, every body loves fried food I do. It was my first time making polenta EVER and my second time having it and I love polenta, I think I will make more dishes with polenta in the future.

You cant go wrong with a vegetable dish and you have to have one at least on a weekly basis I think, It’s a good habit to do and its plain good for you so I am telling you, wait no ” I am demanding you to make this dish ” its an Italian Classic and its super easy.

First make the polenta because it does net to set in the fridge for an hour or so. Combine milk, chicken broth ( Less Sodium one) and water and bring it to a boil and add a cup of polenta whisking until thicken. cook for 10-15 minutes whisking occasionally, take it off the head and add the butter and the Cheese. I use Parmesan and Romano cheese but feel free to use what ever cheeses you like, I wanted the dish to  be an authentic Italian Dish so I chose those two cheese and well I love the nuttiness of and almost berry like taste of Parmesan and Romano. Spread the plenta on a 8×8 or 9×9 greese or oil baking dish and spread evenly, then place in the fridge with a plastic wrap to set for 2-3 hours.

Parmesan & Romano Polenta

Dice your vegetables( yellow squash, zucchini, asparagus, eggplants, red onions, garlic) and Herbs and set aside. Saute the dice eggplants first until they start to brown and get soft with olive oil, then add your red onions and cook til they are soft. Add in all the vegetables and saute them till the are cook through, then add the thyme, basil and fire roasted dice tomatoes ( in the can) and cook till everything is combine, add salt and Pepper to taste.

Ratatouille Cooking

take the polenta out of the fridge, using a cookie cutter cut out circles or squares and fry on a medium saute pan till they are brown in both side ( they should take like 2-3 minutes per side)

Parmesan & Romano Polenta Cake

Plate the fried polenta on a plate and top with the Ratatouille and some shaved Parmesan or Romano Cheese and Enjoy your vegetarian Dinner. It’s good.

Ratatouille With Parmesan & Romano Polenta Cakes

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 4-6


  • 2 Small yellow squash, dice
  • 1 Eggplant, dice( not Chinese Eggplant)
  • 1 Large zucchini, dice
  • 1 Pound of asparagus cut on a diagonal ( or dice whatever your prefer)
  • Salt & pepper to taste
  • 1 14.5 oz Can of fire roasted Dice tomatoes ( what ever kind of tomatoes you prefer)
  • 2-3 Sprigs of thyme
  • Basil Leaves dice
  • Parmesan & Romano Polenta Cakes
  • 1 1/2 Cup of water
  • 1 Cup of Milk
  • 1/2 Cup of Chicken broth
  • 3/4 Teaspoons of Salt
  • 2 Tablespoons of butter
  • 1/4 Cup of shredded Parmesan Cheese
  • 1/4 Cup of shredded Romano Cheese


  1. For the Polenta

  2. In a Medium Sauce Pan bring milk, water and chicken broth to a boil. Whisk the polenta and continue to cook till its thicken, stirring frequently. Continue to cook for 10-15 minutes stirring, then take it off the heat. Add butter and cheese and mix till in corporated. On a grease 8x8 or 9x9 baking pan spread polenta evenly store on the fridge to set. 2-3 hours. when Set, using cookie cutters cut out to your desired shape and fry on a medium saute pan witth olive oil till they are brown on both sides. 2-3 minutes Per Side. Serve with Ratatouille

  3. For the Ratatouille

  4. On a large Saute Pan cook eggplants till they are brown and soft, add the red onions and cook till the onions are soft and translucent. Add the rest of the vegetables and saute for a minute stirring, add the garlic, thyme and Basil and continue to cook and stir, then add the can fire roasted tomato. Stir and cover and let it cook for 5-10 minutes. Serve with fried polenta cakes. Enjoy.



Print Friendly, PDF & Email

Leave a Reply

Your email address will not be published. Required fields are marked *