Today is, perhaps for the second or third time in my life, Meatless Monday day! I’m a meat lover by all means but once in a while, I enjoy a hearty vegetable dish. One of my favorite vegetarian meals was ratatouille prepared on the stove top with goat cheese…that is until I met this vegetable provencal with polenta dish. Each vegetable is prepared in its optimal method to maximize flavor than mixed together and paired with creamy polenta and a poached egg. Eggs just make everything better, no? Split open the egg to reveal the runny yolk and dig in!
**Helpful tips and common mistakes
The idea behind this vegetable provencal is to make every vegetable shine. Saute the mushrooms to caramelize and brown them, slow roast the onion and tomatoes and grill the zucchini and eggplant. Roasting the onion brings out the sweetness while the tomatoes become incredibly tender. Grilling the zucchini and eggplant adds a layer of smokiness to the vegetables, bringing yet another element to the overall flavor of the dish.
Cut the vegetables into bite-size pieces than grate the cooked tomatoes to create almost a sauce. The tomatoes will not only act as a sauce, but it will also bind all of the ingredients together.
The vegetables are delicious already but to make this side the main meal, serve over a bed of creamy polenta. Polenta was once considered peasant food but is now appreciated by all cuisines. Made from cornmeal, polenta can be boiled then baked, fried or grilled. For today, we’re going to simply boil the polenta into porridge-like, adding cheese to the mixture.
No meal is complete without an egg; poach an egg and place over the bed of polenta and vegetables. One look at this vegetable provencal with polenta and you’ll be digging right in!
Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.