1 cup of corn polenta
4 cups of fresh kernel, about 3 corn
1 1/2 cup of water
Salt to taste
1 tbsp butter
1 eggplant, cut into large dice
2 squash, cut into large dices
1 baby squash, cut into large dices
2 bell pepper, sliced
2 peppers, cut in half
1 celery heart, diced
2 young onions, cut into wedges
4 baby potatoes, boiled and cut into halves (optional)
1 clove garlic, smashed
3 tbsp cherry tomatoes
1/2 bundle of green and purple basil, chopped
2 tbsp capers
2 tbsp golden raisins
Dash white wine vinegar
1. Over medium heat, add olive oil to a medium size pot.
2. With your knife slice along the outside of the corn to cut all the kernels off. Add the corn kernals into the pot. With the back of your knife scrape the cornmeal off the cob, add to pot.
3. Add in some water, season with salt, and let it come to a boil. Add in a 4 to 1 ratio of polenta. On low heat whisk while adding and let it simmer for 45 minutes stirring from time to time.
4. One the polenta is ready taste and season if needed. Add in the butter and stir until melted.
5. Peel the eggplant and cut into large dices. Rough dice the squash, cut the baby squash in half.
6. In a pan over medium heat, add olive oil, eggplant and squash and cook for 4-5 minutes until browned.
7. In a large pot, brown the garlic in a little olive oil. Add in onions, bell peppers, peppers, celery, squash flowers, potatoes (boil ahead of time until tender), cherry tomatoes, salt and pepper to taste, and then add in the squash and eggplant. Stir and add in the capers and golden raisins, then the basil. Add a dash of white wine vinegar and olive oil. Give it a taste and season if needed.
8. Transfer the polenta to a plate and top it off with the ratatouille. Garnish with basil leaves.
9. Serve and Enjoy!