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Export 16 ingredients for grocery delivery
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
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