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Roast tomatoes and aubergines with polenta, cheese and sourdough

Name: Roast tomatoes and aubergines with polenta, cheese and sourdough
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: Serves 4 as a main or 6-8 as a sharing starter
Ingredients: 1kg ripe mixed heritage tomatoes, halved or quartered if large; 2 aubergines, sliced into 2-3cm thick rounds; 4 garlic cloves, sliced; 2 tbsp small capers, rinsed and drained; 2 tsp fennel seeds, lightly crushed; Pinch chilli flakes; 2-3 fresh rosemary sprigs, leaves picked; 4 tbsp extra-virgin olive oil, plus extra for drizzling; 8 sourdough slices; Small handful fresh basil leaves; Small handful fresh parsley leaves; For the polenta; 400ml whole milk; 400ml good-quality vegetable stock, preferably fresh; 125g quick-cook polenta; 75g hard sheep’s cheese, such as pecorino, finely grated (or a vegetarian alternative); 25g butter

By: Gill Meller

Published: 13 Sep 19
Updated: 18 Mar 24

Roast tomatoes and aubergines with polenta, cheese and sourdough

Creamy, cheesy polenta is the perfect base for a chunky, rich, roasted ratatouille made with aubergines and sweet tomatoes.

Gill says: “My recipe calls for the best tomatoes you can find – try to hunt down heritage varieties. The roasting accentuates their sweetness and character, which is a match made in heaven for aubergine, garlic and capers.”

Easy
August 2019

Test kitchen approved

Serves 4 as a main or 6-8 as a sharing starter
Hands-on time 20 min, oven time 1½ hours

Creamy, cheesy polenta is the perfect base for a chunky, rich, roasted ratatouille made with aubergines and sweet tomatoes.

Vegetarian recipes

Nutrition: PER SERVING (FOR 8)

Calories: 345kcals
Fat: 14.5g (5.5g saturated)
Protein: 11.6g
Carbohydrates: 41g (6.5g sugars)
Fibre: 3.8g
Salt: 0.8g

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Ingredients

1kg ripe mixed heritage tomatoes, halved or quartered if large
2 aubergines, sliced into 2-3cm thick rounds
4 garlic cloves, sliced
2 tbsp small capers, rinsed and drained
2 tsp fennel seeds, lightly crushed
Pinch chilli flakes
2-3 fresh rosemary sprigs, leaves picked
4 tbsp extra-virgin olive oil, plus extra for drizzling
8 sourdough slices
Small handful fresh basil leaves
Small handful fresh parsley leaves

For the polenta

400ml whole milk
400ml good-quality vegetable stock, preferably fresh
125g quick-cook polenta
75g hard sheep’s cheese, such as pecorino, finely grated (or a vegetarian alternative)
25g butter

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Method

Heat the oven to 170°C/150°C fan/gas 31/2. Put the tomatoes (cut-side up) and the aubergine slices on a roasting tray and scatter over the garlic, capers, fennel seeds and chilli flakes, then tear over the rosemary leaves. Drizzle over the 4 tbsp olive oil and season well.
Roast for 1½ hours. Carefully stir or turn the vegetables once or twice during cooking, without breaking up the tomatoes.
Meanwhile, cook the polenta: pour the milk and stock into a large heavy-based pan over a medium-high heat and bring to a simmer. Pour in the polenta in a slow, steady stream, stirring well as you add it. It will thicken quite quickly but will need gentle simmering for 6-8 minutes until the grain is cooked properly. If it becomes too thick, add a dash more stock. Stir in half the cheese and all the butter, then season well to taste.

Toast the sourdough on both sides in a griddle pan, then drizzle with olive oil and season with salt. Remove the tray from the oven, then roughly chop the basil and parsley leaves and scatter them over the veg.
Spoon the polenta onto 4 warmed plates or a platter. Top with the roast veg and serve with the toast and the remaining cheese for sprinkling.