Ratatouille with White Beans & Polenta

Why You’ll Love This Recipe

This Ratatouille with White Beans & Polenta is a comforting, wholesome meal that is both flavorful and nutritious. The combination of fresh vegetables, creamy white beans, and smooth polenta creates a perfect balance of textures. The savory, aromatic ratatouille, infused with garlic, herbs, and olive oil, adds a rich depth of flavor to the dish. It’s easy to make, packed with vitamins, and is a wonderful way to enjoy a medley of colorful vegetables. Plus, this dish is vegan, gluten-free (if using certified gluten-free polenta), and can be enjoyed by everyone!

Ingredients

For the Ratatouille:

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 1 medium eggplant, diced

• 1 zucchini, diced

• 1 red bell pepper, chopped

• 1 yellow bell pepper, chopped

• 1 can (14.5 oz) diced tomatoes

• 1 can (15 oz) white beans (such as cannellini or great northern beans), drained and rinsed

• 1 teaspoon dried thyme

• 1 teaspoon dried oregano

• Salt and pepper to taste

For the Polenta:

• 1 cup polenta (cornmeal)

• 4 cups vegetable broth or water

• 1 tablespoon olive oil

• 1/4 cup nutritional yeast (optional, for added flavor)

• Salt and pepper to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the Ratatouille:

1. Sauté the vegetables: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and garlic and sauté for 4-5 minutes until softened and fragrant.

2. Add the vegetables: Stir in the diced eggplant, zucchini, and bell peppers. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften.

3. Add the tomatoes and beans: Stir in the diced tomatoes, white beans, dried thyme, oregano, salt, and pepper. Bring to a simmer, then reduce the heat to low. Cover and cook for 15-20 minutes, or until the vegetables are tender and the flavors have melded together. Stir occasionally and adjust the seasoning to taste.

For the Polenta:

1. Cook the polenta: In a medium pot, bring the vegetable broth (or water) to a boil. Gradually whisk in the polenta and reduce the heat to low. Stir frequently to prevent lumps.

2. Simmer the polenta: Continue cooking the polenta for 20-25 minutes, stirring occasionally, until it thickens and becomes creamy. Add olive oil, nutritional yeast (if using), and season with salt and pepper to taste.

To Serve:

1. Assemble the dish: Spoon a generous amount of creamy polenta onto each plate. Top with the ratatouille mixture, making sure to include plenty of the vegetables and white beans.

2. Garnish and serve: Serve hot, garnished with fresh basil or parsley, if desired. Enjoy!

Servings and Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 35-40 minutes

• Total Time: 45-50 minutes

Variations

• Add Protein: You can add extra protein by tossing in some grilled tofu, tempeh, or seitan into the ratatouille for added texture and flavor.

• Roasted Vegetables: For a richer flavor, you can roast the eggplant, zucchini, and bell peppers in the oven before adding them to the ratatouille.

• Spicy Version: Add a pinch of red pepper flakes or a chopped jalapeño to the ratatouille to bring some heat to the dish.

• Herb Variation: Feel free to experiment with different herbs, such as basil, rosemary, or parsley, to enhance the flavor of the ratatouille.

Storage/Reheating

• Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

• Freezing: Both the ratatouille and polenta can be frozen. Let them cool completely, then transfer to freezer-safe containers. The ratatouille can be frozen for up to 3 months, and the polenta for up to 2 months. To reheat, thaw overnight in the refrigerator and heat on the stovetop over low heat.

• Reheating: Reheat the ratatouille and polenta on the stovetop. You can add a splash of vegetable broth to the polenta to bring it back to a creamy consistency.

FAQs

1. Can I make this dish without white beans?

Yes, you can omit the white beans or substitute them with other beans like chickpeas or kidney beans, or even lentils.

2. Can I use a different type of grain instead of polenta?

Yes, you can substitute the polenta with quinoa, rice, or couscous for a different texture and flavor.

3. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes instead of canned. About 3 medium tomatoes, chopped, would work well in place of the canned tomatoes.

4. Can I make this dish spicier?

Yes, you can add red pepper flakes, cayenne pepper, or a chopped jalapeño to the ratatouille for some extra heat.

5. Can I add cheese to this dish?

Yes, you can add grated vegan cheese or regular cheese (such as parmesan or mozzarella) on top of the polenta before serving for extra flavor.

6. Can I make this dish ahead of time?

Yes, both the ratatouille and polenta can be made ahead of time. Store the cooked components in separate airtight containers and reheat when ready to serve.

7. How do I know when the polenta is done?

The polenta is done when it has thickened and no longer has a gritty texture. It should be creamy and smooth.

8. Can I use other vegetables in the ratatouille?

Yes, you can add or swap other vegetables like mushrooms, carrots, or yellow squash to the ratatouille mixture. Feel free to experiment with your favorite vegetables.

9. How can I make the polenta creamier?

For a creamier texture, you can stir in some vegan butter or extra olive oil once the polenta is cooked. You can also add a splash of coconut milk or non-dairy milk for extra richness.

10. Can I serve this dish with something else besides polenta?

Absolutely! This ratatouille and white beans mixture can be served over rice, quinoa, or couscous if you prefer a different base.

Conclusion

Ratatouille with White Beans & Polenta is a comforting, hearty dish that’s full of flavor and packed with plant-based goodness. The savory ratatouille, creamy white beans, and smooth polenta come together to create a dish that’s both satisfying and wholesome. It’s easy to make, versatile, and perfect for any season. Whether you’re looking for a delicious weeknight meal or a dish to impress at a gathering, this recipe is sure to be a hit. Enjoy!