Step 1

Preheat oven to 375° F

Step 2

Slice all vegetables 1/2 inch thick, making them as uniform as possible

Step 3

In an 8x8 baking dish, working in a circular pattern (like the photo above), alternate vegetables until the dish is full or all the veggies are used up

Step 4

Add a basil leaf and slivered garlic in between the sliced veggies every so often

Step 5

Drizzle with olive oil and sprinkle, a pinch of salt and fresh thyme pulled off its stems

Step 6

Bake for 45 minutes.When the ratatouille has 20 minutes left, begin the polenta

Step 7

In a medium saucepan bring the polenta, salt, pepper, milk and chicken stock to a simmer

Step 8

Add 6 oz of the goat cheese and continue to cook until all liquid is absorbed and the polenta is soft

Step 9

Adjust salt and pepper to taste

Step 10

If you like your polenta more runny, continue to add more milk.To serve, divide polenta into four bowls and top with a generous serving of the ratatouille

Step 11

Sprinkle with additional goat cheese and toasted pine nuts, serve immediately