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Creamy Goat Cheese Polenta With Ratatouille

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Calories: 539
Creamy Goat Cheese Polenta With Ratatouille pine nuts and basil

Ratatouille—a classic combination of late summer vegetables, cooked to tender perfection—is an ideal partner for creamy goat cheese polenta. Together, they’re the vegetarian dinner of your dreams!

How To Up Your Meatless Monday Game: Ratatouille with Polenta

Classic French ratatouille sounds fancy, but is actually a simple, lovely way of cooking vegetables that are all in season at the same time together in a single plan. We’ve long been fans of ratatouille—particularly of our own easy ratatouille recipe—but we became ratatouille fanatics when we started serving it atop bowls of super creamy, cheesy goat cheese polenta. Together, they make a dinner that’s at once hearty and warming, fresh and oh-so-flavorful.

vegetables for ratatouille eggplant, yellow squash, zucchini, Roma tomatoes  bell peppers thyme

What Exactly Is Ratatouille?

Ratatouille is a classic French Provençal stew that’s inherently vegetarian, and wonderfully rich. Traditional ratatouille ingredients are a celebration of late summer-early autumn garden bounty: eggplants, zucchini, tomatoes, onions, peppers. They’re cooked slowly, with olive oil and sometimes a few carefully chosen herbs—we’re using fresh garlic, basil and thyme—until they’re almost meltingly tender, and all the flavors of mingled and merged into one cohesive, summery stew-casserole hybrid.

How to Make Ratatouille

Some ratatouille recipes call for you to prep and cook the eggplants, zucchini, tomatoes, onions, pepper each separately at first, but we’re all about simplification—as you know—so we say you can just go ahead and cook them all at the same time. Just be sure to slice the vegetables into pieces that are all roughly the same size before you arrange and bake the ratatouille, so that they cook at the same rate. Other than that little shortcut, though, our slow-roasted ratatouille recipe is as classic as can be. Here’s how to make it:

  1. Slice the eggplant, tomatoes, peppers, onions and zucchini.
  2. Arrange the slices vertically in your dish—alternating the veggies, garlic and fresh basil leaves—until the dish is full. Is it weird that we think of this as the fun part? Season and drizzle with oil
  3. Bake! 375° F for 45 minutes.
  4. After about 25 minutes, start on the polenta by bringing the bring the polenta, salt, pepper, milk and stock to a simmer. Once it’s simmering, add the goat cheese.
  5. Serve! Polenta goes into big bowls, and top each bowl with a generous serving of the ratatouille.
Ratatouille in a baking dish with a striped linen

What Do You Serve Ratatouille With? We’d Like You To Meet Our Friend, Cheesy Polenta

We’ve talked it up enough by now, you’re probably itching to know more about this cheesy polenta thing, right? Polenta is a classic partner for ratatouille—it makes a sunny, warm, delicious bed for all that veggie goodness, and we’ve made it even more flavorful and fabulous by adding goat cheese. It doesn’t just add creaminess, goat cheese also adds a hint of tangy sharpness that is a terrific compliment to the smooth richness of the polenta and slow-roasted tenderness of the ratatouille. Plus, other than salt and pepper, it only has four ingredients:

  • Polenta (vegetable or chicken)
  • Stock
  • Whole milk
  • Goat cheese
Creamy Goat Cheese Polenta With Ratatouille toasted pine nuts and basil

Tools You’ll Need:

More Easy Zucchini Recipes to Try:

Creamy Goat Cheese Polenta With Ratatouille toasted pine nuts and basil
Creamy Goat Cheese Polenta With Ratatouille toasted pine nuts and basil in a bowl

Ratatouille—Not Just A Movie!

Sometimes the very best meals come from just using what you have in your kitchen and your garden, and thinking a little outside the box. This ratatouille with polenta is proof of that. We’d love to hear about your favorite creations that were born from using what you had on hand! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

Creamy Goat Cheese Polenta With Ratatouille

  • Serves: 6
  • Prep Time: 20 min
  • Cook Time: 45 min
  • Calories: 539



  • 1 Small eggplant
  • 1 Medium zucchini
  • 1 Medium yellow squash
  • 1 Bell pepper (yellow, red or orange)
  • 4 Roma tomatoes
  • 10-12 Fresh basil leaves
  • 5 Sprigs fresh thyme
  • 1 Large onion
  • 1/4 cup Olive oil
  • 4 Garlic cloves, thinly sliced


  • 1 cup Stone ground polenta or yellow cornmeal
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 4 cups Stock or broth
  • 2 cups Whole milk
  • 8 oz Goat cheese, divided
  • 1/4 cup Pine nuts, toasted


  1. Preheat oven to 375° F. Slice all vegetables 1/2 inch thick, making them as uniform as possible.
  2. 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. Add a basil leaf and slivered garlic in between the sliced veggies every so often.
  3. Drizzle with olive oil and sprinkle, a pinch of salt and fresh thyme pulled off its stems.
  4. Bake for 45 minutes.
  5. When the ratatouille has 20 minutes left, begin the polenta. In a medium saucepan bring the polenta, salt, pepper, milk and chicken stock to a simmer.
  6. Add 6 oz of the goat cheese and continue to cook until all liquid is absorbed and the polenta is soft. Adjust salt and pepper to taste. If you like your polenta more runny, continue to add more milk.
  7. To serve, divide polenta into four bowls and top with a generous serving of the ratatouille. Sprinkle with additional goat cheese and toasted pine nuts, serve immediately.