Wednesday, November 02, 2005

Polenta with cold ratatouille and balsamic vinaigrette

I recently made a big loaf of polenta flavoured with rosemary and sage. I finally found the right proportions to achieve a moist but firm polenta loaf: 1 part polenta for 4 parts of liquid (in volume, not weight). My loaf is quite large and I still don't know how I'm going to eat it all... I mean, it is good as is, but anyone would get sick of it after a couple meals if no other flavours are added.

Tonight, I decided to serve a slice of this polenta along with a cold ratatouille made with some leftover roasted eggplant and the skinless tomato and green pepper that were left from my blowtorch experiment (link). To this, I added a handful of chopped parsley as well as a simple vinaigrette made mostly of good olive oil and balsamic vinegar. There is no way anyone could go wrong with these ingredients and the dish was simply perfect!

1 comment:

fufu said...

The polenta tastes very good and stays really firm. Good try.The little Ratatouille (right spelling?)is fabulous.