Turmeric Polenta with Ratatouille

Serves 2

Polenta with deep, rich flavor and classic French ratatouille. Perfect for autumn dinners on chilly, dark evenings.

Polenta

100ml dried polenta

500ml water

1 tbsp olive oil

1 tbsp vegetable stock powder

1 tsp turmeric

1 tbsp nutritional yeast

Ratatouille

3-4 tbsp olive oil

½ onion

1 clove garlic

½ zucchini

½ eggplant

2 tbsp tomato puree

50ml white dry wine (vegan)

4 cherry tomatoes

2 tbsp dried oregano

Sea salt

Topping

Coconut yogurt

Finely chop the onion and grate the garlic. In a frying pan, fry the onion and garlic in the olive oil on medium heat for a couple of minutes. Roughly chop the zucchini and eggplant and add in the frying pan. Fry on low heat for about 5 minutes. Add the tomato puree and stir well. Add the white wine and let it simmer on low heat for yet about 5 minutes. Add the oregano and salt and stir well. In a saucepan, cook the polenta, water, turmeric, olive oil and stock powder for 5-6 minutes until it thickens. Add the nutritional yeast and stir well. For serving, put the polenta on a plate, top with the ratatouille and lastly the coconut yogurt. Enjoy!