How to Make Ratatouille with Grilled Parmesan Polenta
Recipe Information
⏳ ProcessingDish Identified: Sheet Pan Ratatouille with Polenta
Country: FR
Status: This video has been identified as a recipe for Sheet Pan Ratatouille with Polenta, but full recipe details (ingredients, steps, equipment) are still being generated by our AI system. Please check back soon!
Video Description
Escoffier Chef Instructor Dan Bearss shares his homemade ratatouille paired with parmesan polenta recipe. Step up your comfort food recipes with this classic French dish. Get the full recipe here: https://www.escoffier.edu/blog/recipes/how-to-make-ratatouille-and-polenta/ —About Escoffier— Auguste Escoffier School of Culinary Arts offers both online and on-campus programs in culinary arts, baking & pastry, hospitality & restaurant operations management, plant-based culinary arts, holistic nutrition, food entrepreneurship, and more. Learn from a well-balanced curriculum that includes the latest culinary techniques and a solid business foundation. For more information about our degree and diploma programs visit: http://www.escoffier.edu/programs/ Take a Short Quiz: Is a Short-Term Culinary Program Right For You? ► https://www.escoffier.edu/quiz-academicplan/ ⭐️RANKED #1 CULINARY SCHOOL IN THE WORLD* ⭐️100% ONLINE WITH HANDS-ON INDUSTRY EXTERNSHIP ⭐️LARGEST CULINARY SCHOOL BRAND IN THE USA** Follow Us On Social Media ► Instagram: https://www.instagram.com/escoffierschools/ ► Facebook: https://www.facebook.com/escoffierschool ► TikTok: https://www.tiktok.com/@escoffierschool ► Twitter: https://twitter.com/escoffierschool —Contents of this video— 0:00 - Introduction of demonstration 1:25 - Overviewing ingredients 2:45 - Cutting the eggplant 5:00 - Sauteing the eggplant 6:45 - Adding onions, peppers, and zucchini to the pan and continue to saute 7:25 - Adding parsley, bay leaves, and thyme to the pan and continue to saute 8:20 - Adding salt and pepper to the pan 8:50 - Adding crushed tomato to the pan 9:45 - Cooking ratatouille in the oven 10:20 - Overviewing the polenta 11:25 - Cutting the polenta 12:10 - Grilling the polenta 19:20 - Cutting the polenta into triangles 20:00 - Plating the polenta 20:45 - Plating the ratatouille 22:10 - Adding shaved parmesan and parsley as a garnish to the dish 24:00 - Q and A with Chef Dan *Chef’s Pencil **Based on comparable student population data for Austin and Boulder as reported in Integrated Postsecondary Education Data System (IPEDS)