2 Small onions, sliced
5 Cloves garlic, roughly chopped
1 Large courgette
1 Green pepper
1 Red pepper
20 Cherry tomatoes
1 tsp dry Basil
1 tsp dry Oregano
A glug of white wine
12 Fresh mini chorizo (or 4 normal size cut into chunks)
For the polenta
200g Polenta, or medium maize meal
800ml boiling water
2-3 tbsp Olive oil
2 tsp Buillon powder
Chop the vegetables into reasonably big chunks. Leave the tomatoes whole if you fancy – beware, bite into a whole one when they’re hot and it’ll be like eating lava!
In a heavy bottomed pan that has a lid, heat the oil and soften the onion, then do the same with the garlic. Add the chopped peppers, aubergine and courgette and sweat a little bit. Throw in the herbs, passata, white wine, tomatoes and a couple of grinds of pepper and stir through. Scatter the chorizo on top, put the lid on and pop into the oven on Gas 4/180’C for 40 minutes.
To make the polenta boil the water in a pan with the olive oil and stock powder. Weigh out the polenta into a mug or small jug – trust me, it makes things a whole lot easier. With polenta it’s important to get the quantities right. For every 50g polenta you need 200g water or it’ll go either too sticky or too sloppy. Grab a whisk and start the water moving. Sprinkle the polenta in in a steady stream, keeping the water moving all the time. Keep stirring until the mixture gets sticky.
Serve straight away, smothered in ratatouille. If you have any polenta left over spread it out onto a baking tray about 1cm thick, you need to do this before you eat though as once it’s cool it’s pretty much concrete. Serve the left overs chopped into cubes and fried in a little olive oil. If you have no ratatouille left over a simple tomato sauce is just as yummy.