Slow Cooker Winter Ratatouille with Goat Cheese Polenta #GIVEAWAY
Slow Cooker Winter Ratatouille with Goat Cheese Polenta #GIVEAWAY might be a good recipe to expand your side dish collection. One portion of this dish contains roughly 13g of protein, 9g of fat, and a total of 419 calories. This lacto ovo vegetarian recipe serves 8 and costs $3.5 per serving. Head to the store and pick up water, garlic, whole tomatoes, and a few other things to make it today. It will be a hit at your Winter event. Plenty of people really liked this Mediterranean dish. 1501 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by Joanne Eats Well with Others. Overall, this recipe earns an awesome spoonacular score of 96%. Slow-Cooked Ratatouille Over Goat Cheese Polenta, Sunday Slow Cooker: Ratatouille with Polenta Rounds, and Slow Cooker Honey-Garlic Baby Back Ribs (and ‘Real Food Slow Cooker Suppers’ Cookbook Giveaway) are very similar to this recipe.
Servings: 8
Ingredients:
¼ cup all purpose flour
freshly ground black pepper
freshly ground black pepper, to taste
2 tbsp butter, divided
1 small butternut squash, peeled, seeded and cut into ½-inch pieces
2 tbsp coarse salt, plus more to taste
2 large eggplants, peeled and cut into ½-inch pieces
1 lb fingerling potatoes, quartered
1 cup coarsely chopped fresh basil
3 cloves garlic, minced
4 oz goat cheese
1 tbsp Italian seasoning
1 bunch kale, stemmed and coarsely chopped
1 tbsp olive oil
1½ cups polenta
2 medium red onions, halved and thinly sliced
1½ tsp salt
¼ cup tomato paste
1 cup vegetable broth
4 cups vegetable broth
2 cups water
28 oz whole peeled tomatoes
Equipment:
colander
paper towels
slow cooker
pot
whisk
Cooking instruction summary:
Put the eggplant in a colander and sprinkle with the salt, tossing to combine. Let sit on a paper towel to drain for 45 minutes.Meanwhile, prepare the remaining vegetables. Grease the slow cooker with olive oil. Add the butternut squash, fingerling potatoes, and kale to to the slow cooker, tossing to combine.Melt 1 tbsp butter in a medium pot over medium heat. Add in the onions and garlic, along with a pinch of salt. Saute for 5-8 minutes, or until onions are tender. Add to the slow cooker.In that same pot, melt 1 tbsp butter with 1 tbsp olive oil. Whisk in the flour and tomato paste. Stir constantly until flour combines with the paste. Slowly stir in the whole peeled tomatoes. Simmer, mashing the potatoes against the side of the pot, until mixture thickens slightly, about 10 minutes. Stir in the Italian seasoning and vegetable broth. Add to the pot.Rinse the eggplant of the salt and add to the slow cooker. Add in freshly ground black pepper and stir to combine. Cook on low for 8 hours, stirring halfway through.Before serving, stir in the basil and remove from heat.For the polenta, bring the vegetable broth and water to a boil. Stir in the salt. Slowly whisk the polenta into the boiling water and lower to a simmer. Simmer until polenta reaches desired consistency, stirring frequently, anywhere from 15-30 minutes. When polenta is done, stir in the goat cheese and black pepper.Serve ratatouille atop a big scoop of polenta.
Step by step:
1. Put the eggplant in a colander and sprinkle with the salt, tossing to combine.
2. Let sit on a paper towel to drain for 45 minutes.Meanwhile, prepare the remaining vegetables. Grease the slow cooker with olive oil.
3. Add the butternut squash, fingerling potatoes, and kale to to the slow cooker, tossing to combine.Melt 1 tbsp butter in a medium pot over medium heat.
4. Add in the onions and garlic, along with a pinch of salt.
5. Saute for 5-8 minutes, or until onions are tender.
6. Add to the slow cooker.In that same pot, melt 1 tbsp butter with 1 tbsp olive oil.
7. Whisk in the flour and tomato paste. Stir constantly until flour combines with the paste. Slowly stir in the whole peeled tomatoes. Simmer, mashing the potatoes against the side of the pot, until mixture thickens slightly, about 10 minutes. Stir in the Italian seasoning and vegetable broth.
8. Add to the pot.Rinse the eggplant of the salt and add to the slow cooker.
9. Add in freshly ground black pepper and stir to combine. Cook on low for 8 hours, stirring halfway through.Before serving, stir in the basil and remove from heat.For the polenta, bring the vegetable broth and water to a boil. Stir in the salt. Slowly whisk the polenta into the boiling water and lower to a simmer. Simmer until polenta reaches desired consistency, stirring frequently, anywhere from 15-30 minutes. When polenta is done, stir in the goat cheese and black pepper.
10. Serve ratatouille atop a big scoop of polenta.
Nutrition Information:
covered percent of daily need
