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!