That’s a kind of magic. Raw veggies taste great. Fried veggies are totally different, and taste great. Roasted veggies are another thing… Classic ratatouille is fried veggies. What happens when you roast instead ?
A delight !
Super-veggies ! I piled them, but each has its roasting time under the grill.
Then combined :
With tomato, olive oil and red pepper sauce. Simmer the time they can suck in the sauce.
Well : creamy saffron polenta with ratatouille, duck, fried garlic and chiffonade of herbs. That would make a long title. For a simple meal.
I was craving creamy polenta since I’ve seen the one on Cooking Healthy For Me blog. The chef is in an Italian period and that looks so yummy there…
Well, I had polenta grits in stock. Very easy : I add lots of water (4 volumes) and cooks in microwave. Then I add either more water/stock, seasoning… to get the taste and texture. I added parmesan cheese, olive oil, salt, pepper and sweet spices : coriander seeds (powdered) and saffron.
I loved the nearly fruity flavor. Added a little saffron and olive oil on top. Served with juicy ratatouille.
OK I cheat ! I had frozen ratatouille made another day (click here).
Autumn herbs are particularly fragrant. And that’s magical… I take basil everyday and my bush regrows overnight. Plants love the season.
Duck, pan fried in its one fat, with dried chips of garlic. Double benefit as garlic flavors the meat, and :
You get duck flavored fried garlic chips. What was missing ? The glass of red wine.
A nice dinner, delicious, ready in 10 minutes…