Winter vegetable ratatouille with cheesy polenta and smoky crispy kale

by | Nov 16, 2023


Serves 4

For the ratatouille

  • 2 aubergines, chopped into 2cm chunks
  • 4 tsp Halen Môn Pure Sea Salt in a Finer Flake
  • 3 tbsp vegetable / light olive oil
  • 2 red onions, peeled and quartered 
  • ½ butternut squash, chopped into 2cm chunks 
  • 3 garlic cloves, peeled 
  • 2 x 400g tins of good quality chopped tomatoes
  • 1 tbsp balsamic vinegar
  • 25g small bunch of basil, leaves picked
  • 2 tsp Halen Môn Pure Sea Salt
  • 1/2 tsp black pepper

For the polenta

  • 800-900ml stock
  • 200g quick cook polenta 
  • 60g unsalted butter
  • 70g parmesan, grated (save some to serve)
  • 1 tsp Halen Môn Pure Sea Salt
  • 1 tsp freshly ground black pepper
  • ½ tsp freshly grated nutmeg, optional 

For the crispy kale 

This dinner comes together very quickly, the ratatouille is cooked completely in the oven in one tin and can easily be made ahead. The polenta does need to be made to serve but is ready in 20 minutes. Polenta is really delicious if flavoured generously, the butter, cheese and generous seasoning turns something very plain into a warming comforting meal and the smoky crispy kale is great on top of almost any wintery dish.


  1. Heat the oven to fan 180c, gas 6.
  2. Combine the aubergine with 2 tsp of the salt and leave in a colander for 30 minutes, to draw our the liquid. In a high sided roasting tray add the onions, the squash, the aubergine, 2 tsp salt and the oil. Stir to combine and roast for 15 minutes. Add the garlic, toss the vegetables and roast for a further 20 minutes. Add the tins of tomatoes and the vinegar, stir to combine and return to the oven for a further 15 minutes. Remove from the oven and immediately stir through the basil leaves and add the remaining salt and pepper. The ratatouille can be made ahead and warmed through in the oven or in a pan before serving.
  3. Turn the oven down to 160C fan. To make the crispy kale, tear the leaves into a mixing bowl discarding the stalks. Add the oil and Pure Sea Salt Smoked over Oak and use your hands to coat the kale leaves thoroughly. Lay on a baking tray and cook for 15 minutes or until the leaves are crispy and starting to colour.
  4. To make the polenta, heat 800ml of the stock in a saucepan, bring to the boil and pour in the polenta slowly, whisking continuously, until completely combined. Turn the heat down to medium and continue to whisk for another 3 minutes, adding more stock if needed to loosen. Continue to stir and follow the packet instructions for cooking times. Add the butter and stir to combine before adding the cheese, remove from the heat, add the salt, pepper and nutmeg (if you are using). Serve the polenta immediately in bowls topped with the ratatouille, the crispy kale and a little more cheese

Recipe by Elly Kemp

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