How to Make Ratatouille and Polenta

Escoffier Chef Instructor Dan Bearss shares his homemade ratatouille paired with parmesan polenta recipe. Step up your comfort food recipes with this classic French dish.

Ratatouille

Ingredients

• 4 oz. Zucchini, slightly larger than medium dice
• 4 oz. Eggplant, slightly larger than medium dice
• 6 oz. Yellow onion, medium dice
• 1 each Green or red bell pepper, medium dice
• 2 each Garlic clove, finely minced
• 1-8 oz. can Crushed tomatoes
• As needed Olive oil
• 2 TBSP Fresh parsley leaves, chopped
• 2 each Bay leaf
• 2 TBSP Fresh thyme leaves (picked from stems), roughly chopped
• To taste Kosher salt
• To taste Black pepper, ground

Instructions

1. Preheat oven to 325 °F.
2. Heat a large, oven-safe saucepan over medium heat. Add olive oil to lightly coat the bottom of the pan.
3. Sauté zucchini until half-cooked. Remove from the pan.
4. Sauté eggplant until half cooked. Remove from the pan.
5. Sauté onions and peppers until half cooked. Add the garlic and cook for one more minute.
6. Add zucchini, eggplant, tomatoes, parsley, bay leaf, and thyme to the pan. Season with salt and pepper and stir to combine.
7. Cover and place in the oven for 30 minutes.
8. If there is a lot of liquid in the pan, remove the lid and place it back on the stovetop over medium heat to reduce slightly, being careful not to scorch the bottom until most of the liquid has been removed.
9. Taste and adjust seasoning as needed.
10. Plate over warm polenta.

Grilled Parmesan Polenta

Ingredients

• 2 cups Water
• ½ cup Fine yellow corn meal
• 2 oz. Butter, unsalted
• ¼ cup Parmesan cheese, shaved
• To taste Kosher salt
• To taste Black pepper, ground
• 2 TBSP Flat leaf parsley, leaves finely chopped

Instructions

1. Bring water and salt (start with 1 TBSP) to a boil.
2. Slowly stir in corn meal while whisking constantly until the mixture is smooth.
3. Reduce heat and let simmer while constantly stirring until it thickens enough to sit on top of itself and have semi-stiff peaks without being soupy.
4. Remove from heat and stir in butter and parmesan cheese.
5. Taste and adjust seasoning.
6. Spread out mixture on an oiled baking sheet and chill in the refrigerator overnight.
7. Cut into desired shapes.
8. Grill until warm and has golden brown char marks.
9. Plate with ratatouille, sprinkle with parmesan and flat leaf parsley.

The Essential Culinary Career Survey

The Essential Culinary Career Survey

What's your ideal culinary career: Fine dining? Your own restaurant? Pastry? Get our self-evaluation survey to find out!

We’ve compiled a checklist of all of the essential questions into one handy guide: career options, culinary interest surveys, educational opportunities, and more.

YES, I want the survey!

First Name*

Last Name*

Email*

Phone*

Campus of Interest*

Online Austin, TX Boulder, CO

Program of Interest*

By clicking the "Get the Survey Now" button, I am providing my signature in accordance with the E-Sign Act, and express written consent and agreement to be contacted by, and to receive calls and texts using automated technology and/or prerecorded calls, and emails from, Auguste Escoffier School of Culinary Arts at the number and email address I provided above, regarding furthering my education and enrolling. I acknowledge that I am not required to agree to receive such calls and texts using automated technology and/or prerecorded calls as a condition of enrolling at Escoffier. I further acknowledge that I can opt-out of receiving such calls and texts by calling 888-773-8595, by submitting a request via Escoffier’s website, or by emailing [email protected].

Check out these recipes next:

• How to Make Chili Lime Grilled Chicken
• Cavatelli Pasta with Mushrooms Recipe
• How to Cook Spaghetti Squash — Autumn Recipe