Courtesy Aaron Meneghelli
chef de cuisine, Angèle

2 yellow onions, diced

4 fennel bulbs, diced

4 pounds heirloom tomatoes, chopped

1 medium eggplant, diced

2 zucchini or similar squash, diced

Olive oil

Red wine vinegar

Fresh oregano, chervil and sage, to taste

For polenta:

1 1/2 cups polenta

6 cups water

1/2 cup diced onions

Extra virgin olive oil

2 Tbsp. mascarpone cheese

1-2 slices goat cheese, for garnish

Sweat onions and fennel in olive oil, lightly salted. Allow to cook slowly until soft, no color. Deglaze pan with small amount of red wine vinegar, reduce until pan is dry. Add tomatoes and allow to cook until liquid begins to reduce, forming a stewlike consistency. Add herbs and season to taste.

Meanwhile roast eggplant and squash in oven separately. Add to the stewed vegetables just prior to service.

For the polenta:

Sweat small diced onions in enought extra virgin olive oil to cover all the onions. Cook until completely soft and sweet. Add polenta and mix until oil is fully mixed in.

Add boiling water (4-to-1 ratio of water to polenta), whisk for a few seconds and place into baking dish. Cover with lid or foil and bake in a 350-degree oven for about 30 minutes.

Remove from oven and stir until smooth. Add mascarpone cheese and season to taste.

To serve: you can place all in a large gratin dish or into individual ovenproof serving dishes. First place combined ratatouille large or individual dishes. Place polenta in center and top with goat cheese garnish. Place gratin or individual dishes under broiler and broil until cheese bubbles. Remove and serve immediately.

Serves 6