Polenta stuffed with Ile de France Goat Cheese Smothered with Ratatouille

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Le Gamin in NY
Ile de France Goat Cheese
4 – 6
1 hour
40 mins
1 hour 40 mins
Delicious melted Ile de France Goat Cheese stuffed in a soft polenta smothered with homemade Ratatouille. Can be enjoyed on a breezy summer day and can also warm the spot on a chilly autumn evening.
  • Polenta
  • 2 cups of milk
  • 4 tbs parmesan grated
  • 4 tbs chopped parsley
  • A pinch of finely chopped thyme
  • A pinch of finely chopped rosemary
  • 2 tbs room temp unsalted butter
  • Salt and pepper to taste
  • Ratatouille
  • Extra virgin olive oil
  • 1 Onions
  • 6 Garlic cloves
  • Sprig of Rosemary
  • Sprig of Thyme
  • 1 Red pepper
  • 1 Green pepper
  • 1 Yellow squash
  • 1 Zucchini
  • 1 Eggplant
  • 1 Can of whole peeled tomatoes
  • Salt and pepper to taste


  1. Heat milk in a pot and bring to a boil over high heat. Slowly pour in the polenta and whisk while pouring so as not to create any lumps. Switch to a wooden spoon/spatula and stir occasionally. Follow the box for directions – if it is an instant polenta it should take less than 5 minutes where as the cornmeal or regular polenta would take anywhere from 15 – 30 minutes.
  2. After it has thickened up, add the seasonings, thyme, rosemary, parsley, and parmesan. After fully incorporated, add the butter and some salt and pepper to taste.
  3. Pour the polenta on a tray with parchment paper. Spread the polenta so it is even and flat and cover the top with parchment paper and place in refrigerator for a minimum of an hour.
  4. After the polenta has chilled, take it out and cut into desired shapes and sizes.
  5. F Slice the polenta blocks in half and place desired amount of goat cheese on them, cover with another piece of polenta and place in oven for about 5 minutes, till the cheese has melted and the polenta has softened.


  1. Wash and scrub all the vegetables.
  2. Remove the rosemary and thyme leaves from their stems and finely dice.
  3. Chop the onions, peppers, eggplant, zucchini, squash and tomatoes into equal sized cubes. Mince the garlic.
  4. Heat the olive oil in a large pan over medium heat. Add the minced garlic and onions. Add the herbs and sweat the onions until they are translucent.
  5. Add the vegetables in the order it takes for them to cook. Add peppers first, then the squash, zucchini. The eggplant and tomatoes go in last. Add the salt and pepper to taste.
  6. Cover and let simmer for about 30-40 minutes.
  7. Spoon the ratatouille on top of the polenta, add some rosemary décor and enjoy!


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