Soft polenta with ratatouille

Ingredients

For 4 servings (one normal-appetite adult each). Per serving in brackets.

• Polenta / cornmeal280 g (70 g)
• Eggplant / aubergine320 g (≈ 0.5 eggplant) (80 g)
• Zucchini / courgette320 g (≈ 1.5 zucchinis) (80 g (≈ 0.5 zucchini))
• Bell pepper240 g (≈ 2 peppers) (60 g (≈ 0.5 pepper))
• Tomato (firm ripe)320 g (≈ 2.5 tomatos) (80 g (≈ 0.5 tomato))
• Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
• Garlic (bulb)16 g (≈ 0.5 bulb) (4 g)
• Extra-virgin olive oil60 g (15 g)
• Parmesan (block)40 g (10 g)
• Dried oregano2 g (0.5 g)

Method

1. Dice all the veg; stew in oil with garlic and oregano 30 minutes.
2. Whisk polenta into 4x its volume of boiling water; stir 5 minutes.
3. Serve veg over polenta with parmesan.

In the galley

• Best on calm days or at anchor — 2/5 for sea tolerance.
• Stow the main ingredients in the fridge.
• Contains: Milk / lactose — always check the labels of what you buy.