Savory Ratatouille Stuffed Polenta Cakes with Herbed Yogurt Sauce

This dish is a delightful fusion of traditional French ratatouille and Italian polenta, creating a hearty and flavorful side dish. The creamy polenta cakes are stuffed with a rainbow of roasted vegetables, then topped with a refreshing herbed yogurt sauce. Perfectly seasoned, this dish offers a beautiful balance of textures and aromas while being vegetarian and approachable for various diets.

Ingredients:

• 1 cup polenta
• 4 cups vegetable broth
• 1 medium zucchini, diced
• 1 medium eggplant, diced
• 1 red bell pepper, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 cup plain Greek yogurt
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh chives, chopped
• 1 tablespoon lemon juice

Instructions:

1. In a pot, bring the vegetable broth to a boil. Gradually whisk in the polenta, reducing the heat to low. Stir continuously for about 10-15 minutes until thickened. Season with salt and pepper.
2. Meanwhile, preheat the oven to 400°F (200°C). On a baking sheet, toss diced zucchini, eggplant, bell pepper, onion, and garlic with olive oil, salt, pepper, thyme, and basil. Roast for 20-25 minutes until tender and slightly caramelized.
3. Once the polenta is cooked, spread it into an even layer in a greased baking dish or on a parchment-lined tray to cool completely. Cut into cakes or rounds once set.
4. In a bowl, mix Greek yogurt, parsley, chives, lemon juice, and a pinch of salt to create the herbed yogurt sauce.
5. Heat a non-stick skillet over medium heat and lightly sear the polenta cakes until golden brown on both sides, about 3-4 minutes per side.
6. To serve, place the polenta cakes on a plate, generously stuff with the roasted vegetable mixture, and drizzle over the herbed yogurt sauce.