Ratatouille with Polenta

I said it. I love you. I said it Tuesday night in the kitchen while Tyler was washing dishes and I was putting leftovers away and it was entirely ordinary, which is exactly how it came out. I was not planning to say it. I just looked at his back while he washed the cast iron and it came out. He turned around and looked at me for a long moment and then he said I know, and I said you know, and he said yes but also I love you too and I have been waiting to say it and then I laughed and he laughed and the cast iron dripped on the floor and neither of us cared.

I called Gloria afterward. Not to tell her, just because I call Gloria. She asked how I was and I said I was good. She said you sound different. I said I told Tyler I love him. She was quiet for a moment and then she said well it is about time. I said I know. She said James would be happy. I said I know that too.

Made Tyler his mother Debbie recipe for squash casserole this week. I have been collecting Debbie recipes one at a time. This one involves Velveeta, which I was suspicious of, and sour cream, and a sleeve of crackers on top. It is the best casserole I have ever eaten and I say that with full knowledge of how that sounds. Debbie ate with us on Wednesday and watched me make it and said I did not add enough Velveeta. She was right. There is always more Velveeta.

I have been thinking a lot this week about what it means to make something for someone — really make it, with care and a little nervousness and someone else’s instructions in the back of your head. Debbie’s squash casserole was on my mind when I turned to this ratatouille with polenta, which has that same quality of humble vegetables made into something that feels like an occasion. It is layered and warm and feeds a table, and it reminded me that the best recipes, like the best moments, are the ones where you stop second-guessing yourself and just commit to the full amount.

Prep Time: 25 min | Cook Time: 45 min | Total Time: 1 hr 10 min | Servings: 6

Ingredients

1 medium eggplant, cut into 1/2-inch cubes
2 medium zucchini, sliced into 1/4-inch rounds
1 medium yellow squash, sliced into 1/4-inch rounds
1 large red bell pepper, chopped
1 medium yellow onion, diced
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes, drained
3 tablespoons olive oil, divided
1 teaspoon dried thyme
1 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and black pepper to taste
4 cups water or vegetable broth
1 cup coarse polenta (not instant)
2 tablespoons unsalted butter
1/2 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)

Instructions

Salt the eggplant. Place eggplant cubes in a colander, sprinkle with 1/2 teaspoon salt, and let sit 15 minutes to draw out moisture. Pat dry with paper towels.
Saute the vegetables. Heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add onion and cook 3–4 minutes until softened. Add garlic and cook 1 minute more.
Build the ratatouille. Add eggplant, zucchini, yellow squash, and bell pepper to the skillet. Cook, stirring occasionally, for 8–10 minutes until vegetables begin to soften and take on color.
Add tomatoes and herbs. Stir in drained diced tomatoes, thyme, basil, oregano, and remaining 1 tablespoon olive oil. Season generously with salt and pepper. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally.
Make the polenta. While the ratatouille simmers, bring water or broth to a boil in a medium saucepan. Whisk in polenta in a slow, steady stream. Reduce heat to low and cook, stirring frequently, 15–20 minutes until thick and creamy. Stir in butter and Parmesan. Season with salt.
Serve. Spoon polenta into shallow bowls or onto a large platter. Top generously with the ratatouille. Garnish with fresh basil if desired. Serve immediately.

Nutrition (per serving)

Ratatouille with Polenta — The Casserole That Taught Me There’s Always More Velveeta