Winter ratatouille and polenta

Prep 25 min
Total 45 min
Serves 4

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5 tbsp
butter, divided
carrots, finely chopped
parsnips, finely chopped
turnips, finely chopped
garlic clove, minced
2 tsp
fresh thyme
4 cups
sodium-reduced chicken broth, divided
1 cup
fine cornmeal
1/2 cup
1/4 cup
grated parmesan


  • MELT 3 tbsp butter in a large frying pan over medium. Add carrots, parsnips and turnips. Cook until golden brown, about 15 min. Stir in garlic and thyme. Add 1/2 cup broth. Boil, then reduce heat to medium-low and simmer, until no liquid remains, 2 to 3 min.
  • BOIL remaining 3 1/2 cups broth in a large pot. Reduce heat to medium-low, then whisk in cornmeal. Cook, whisking constantly, until thickened, 1 min. Remove from heat. Add remaining 2 tbsp butter and let stand until melted, 1 min. Stir in milk and parmesan. Transfer to a platter and top with vegetable mixture.


Calories 497, Protein 15 g, Carbohydrates 67 g, Fat 20 g, Fibre 9 g, Sodium 935 mg. Excellent source of Vitamin C
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