Summer Corn Ratatouille with Polenta.
A summery spin on ratatouille made in the slow cooker … so you (and we) can enjoy more time in the sun, sand and surf this summer. Zucchini, summer squash, red onion, tomatoes, fresh corn and garlic are slow cooked to perfection and served overtop polenta and topped with fresh basil and shaved parmesan.
This Summer Corn Ratatouille with Polenta can be served hot on cool evenings, or chill it and serve cold on hot and humid evenings. We served it over polenta for a main course, but it’s also delicious served on its own as a side dish.
You’re probably thinking, aren’t slow cookers for cold weather months? That was my initial though when the ladies over at The Recipe ReDux challenged us to Beat the Heat with the Slow Cooker/Instant Pot/Pressure Cooker. On second thought, I realized that summer is actually the perfect time to dust off that slow cooker.
1) who wants to use the oven in warm summer months?
2) we all want to spend more time outside and less time in the kitchen … because summers are SO short and fleeting (at least here in New England)
3) in our house, Lucca meltdowns tend to happen in the early evening, just around dinnertime … so it’s increasingly difficult to cook dinner at dinner time. Prepping meals ahead of time is going to be the new norm – and we are going to be using our slow cooker a lot more often this summer and beyond to save our sanity and have dinner prepped and ready to go at an early hour
Speaking of the new norm, most of you have already heard the news … but if you haven’t, here’s our new little precious addition, Alexandra Grace (Lexi for short). She’s just perfect.We’re all adjusting to being a family of 4 – and it’s probably been the hardest on little Lucca because he’s sharing our attention now and that’s so hard for an almost 2 year old to understand. Sleepless nights, a bad cold for this momma coming out of the hospital and the stomach bug for little Lucca one day after we arrived home from the hospital has made for some tough days – and very little time spent in the kitchen since she was born a week and a half ago.
This is the one of the first real meals we’ve made since Lexi was born. So you know it’s simple – if a new momma with a toddler can make it, so can you. The most time consuming part of the recipe is chopping the veggies. Then you throw everything into the slow cooker and forget about it for a few hours. Then you’ll serve over instant polenta – or any grain you’d like and top with basil and parm.
This Summer Corn Ratatouille with Polenta is no winter dish. It’s perfectly summery, as it includes all the summer flavors we love – especially sweet fresh corn, basil and tomatoes. Bonus points if you use the ingredients straight from your garden. Our tomatoes, summer squash and zucchini aren’t yet in yet, but we’ll be making this again and again once we can pick them in bulk. We did use our homegrown garlic from last year for this recipe.
Here’s how to make this Summer Corn Ratatouille with Polenta.
A summery spin on ratatouille made in the slow cooker so you can enjoy more time in the sun, sand and surf this summer. Zucchini, summer squash, red onion, tomatoes, fresh corn and garlic are slow cooked to perfection and served overtop polenta and topped with fresh basil and shaved parmesan.
- For the ratatouille:
- • 1 red onion, diced
- • 2 zucchini, diced
- • 2 summer squash, diced
- • 5 corn on the cob, kernels cut off cob
- • 1 lb cherry or plum tomatoes, quartered
- • 4 cloves garlic, minced
- • ½ teaspoon salt
- • ¼ teaspoon black pepper
- • 2 tablespoons balsamic vinegar
- • ¼ cup extra virgin olive oil
- For the polenta:
- • 1 cup instant polenta
- For serving:
- • ¼ cup basil, slivered
- • ½ cup shaved parmesan cheese
- For the ratatouille: Place slow cooker on high. Add red onion, zucchini, summer squash, corn kernels, tomatoes and garlic to a large slow cooker. Sprinkle salt and pepper overtop vegetables. Drizzle balsamic vinegar and olive oil over top. Cook on high for 3 hours (or low for 5-6 hours), stirring halfway through cooking time, if possible.
- For the polenta: Place 4 cups of water in a medium pot and bring to a boil. Slowly stir in polenta, stirring constantly until thickened, about 3 minutes. Remove from heat.
- For serving: Place polenta into 6-8 bowls. Top with ratatouille. Sprinkle with basil and shaved parmesan. Serve.
Note: you can also serve the ratatouille cold – it is just as (if not more delicious).
Check out my fellow ReDuxer recipes using Slow Cookers/Instant Pots/Pressure Cookers: