Now, after all that legal mumbo jumbo, how about that polenta pizza with ratatouille recipe?!

Book Club: Home Made Summer // Polenta-Ratatouille Pizza and A Giveaway!

Book Club: Home Made Summer // Polenta-Ratatouille Pizza and A Giveaway!

Book Club: Home Made Summer // Polenta-Ratatouille Pizza and A Giveaway!

Polenta Pizza with Spicy Ratatouille

Serves 4-6.

  • olive oil for the pan
  • 1 TBS salt
  • 1 1/4 c. polenta
  • 4 c. water [Katie’s note: or chicken stock for extra flavor, but omit the salt if using]
  • 3 TBS butter
  • 1 1/4 c. freshly grated parmesan
  • freshly ground black pepper
  • 1 recipe spicy ratatouille, cooled to room temperature (recipe below)
  1. Oil a 12-inch round cake pan or pizza pan. Add the salt to the 4 cups of water and bring to a boil over high heat. Pour in polenta in a thin stream, stirring constantly until smooth. Lower the heat to medium-low, and cook, whisking constantly, until polenta is thick with no lumps. Depending on the type of polenta you use, this could take anywhere from 5 minutes to 30 minutes (instant polenta will cook up much more quickly than regular polenta, if you’re in a rush).
  2. Remove the cooked polenta from the heat and immediately stir in the butter and 3/4 c. of the parmesan, stirring until fully melted. Season to taste with salt and pepper, then pour into the oiled cake pan and smooth the top with the back of a spoon or spatula (dip the spoon in water if it is sticking to the polenta). Let cool completely so that it is solid (you can stick the pan in the freezer for 10 minutes to accomplish this if you’re short on time).
  3. Preheat the oven to 350°F. Top the polenta with the ratatouille, leaving about 1/2 an inch of polenta exposed around the perimeter of the pizza. Sprinkle with the remaining 1/2 c. of parmesan, and bake for 25 minutes, until the edges are brown. Let cool slightly so that it’s easier to slice.

Spicy Ratatouille

Makes about 3 cups.

  • 3 TBS olive oil
  • 2 medium onions, peeled and sliced into rounds
  • 2 cloves garlic, peeled and minced
  • 1/2 red bell pepper, seeded and coarsely chopped
  • 1/2 green bell pepper, seeded and coarsely chopped
  • 1 medium zucchini, stem removed and chopped into 1/2 inch cubes
  • 1 medium eggplant, stem removed and chopped into 1/2 inch cubes
  • 4 big tomatoes, seeded and coarsely chopped
  • 1 TBS chopped fresh thyme leaves
  • 1 TBS harissa (adjust according to the spiciness of the harissa you’re using)
  • salt and freshly ground black pepper
  • 3 TBS chopped fresh parsley
  1. Heat the oil in a large skillet over medium heat. Add the onions and saute for 3-5 minutes, until soft and light brown. Add the garlic and saute for 1 minute, until fragrant. Add the peppers, zucchini, eggplant, tomatoes, thyme, and harissa, and stir to combine. Season with salt and pepper. Reduce the heat to low and cook for 30 minutes, stirring occasionally, or until the vegetables are all tender. Sprinkle with the parsley prior to serving.

Dining and Cooking