Polenta cake with winter ratatouille

Total time: 50m
Preparation Time: 50m

For 4 people

Nutritional Information

Contains 436 Kcal, 15g Protein, 52g Carbohydrates, 17g Fat


  • Vegetables
  • 150 g mushrooms, quartered
  • 0.5 tbsp white flour
  • 1 tbsp olive oil
  • 200 g carrots, cut diagonally into approx. 3 mm slices
  • 300 g leek, cut diagonally into approx. 5 mm rings
  • 1 tbsp sage, finely chopped
  • 0.75 tsp salt
  • a little pepper
  • 2 dl water
  • 1 tin chopped tomatoes (approx. 230 g)
  • 50 g black olives
  • Polenta
  • 5 dl water
  • 5 dl milk
  • 1.5 tsp salt
  • olive oil for frying
  • 50 g semi-hard cheese (e.g. Gottardo), thinly sliced
  • 200 g medium-fine polenta

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  • Vegetables

    Heat the olive oil in a non-stick frying pan. Fry the mushrooms for approx. 3 mins. Reduce the heat, dust with flour, fry for a little longer and remove. Add a little oil if necessary, stir fry the carrots and leeks for approx. 3 mins. Add the tomatoes, pour in the water, bring to the boil. Reduce the heat, return the mushrooms to the pan, cover and simmer the vegetables for approx. 10 mins. until almost soft. Shortly before serving, stir in the olives and sage, season.
  • Polenta

    Bring the water and milk to the boil in a pan, season with salt. Stir in the cornmeal. Reduce the heat, simmer for approx. 5 mins. over a very low heat, stirring continuously to form a paste. Heat 1/2 tbsp of olive oil in a non-stick frying pan and reduce the heat slightly. Add the polenta and fry over a medium heat for approx. 10 mins. Place a flat plate over the pan, tip the polenta onto the plate. Add a little olive oil to the pan if necessary. Slide the polenta back into the pan and cook for approx. 10 mins.
  • Serve:

    Slide the polenta cake onto a plate, cut into slices. Serve with the winter ratatouille, scatter the cheese on top.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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