Makes 4 to 6 servings
For the pizza:
Olive oil for the pan
1 tablespoon of salt
11/4 cups polenta
3 tablespoons butter
11/4 cup freshly grated Parmesan
Fresh ground pepper
For the ratatouille:
3 tablespoons olive oil
2 large onions, sliced into rounds
2 cloves of garlic, minced
1/2 each: red and green bell pepper, coarsely chopped
1 zucchini, diced
1 eggplant, diced
4 nice big tomatoes, coarsely chopped
1 tablespoon chopped fresh thyme leaves
1 tablespoon harissa, or to taste
Salt, fresh ground pepper
3 tablespoons chopped fresh parsley
1. Oil a 12-inch round cake pan or baking dish. Add the salt to 4 cups water in a large saucepan and bring to a boil over high heat. Pour in the polenta in a thin stream, stirring constantly until smooth. Reduce the heat to low, and cook, stirring frequently, until polenta is thick. If you see a lump, stir vigorously until it dissolves. Add the butter and 3/4 cup of the parmesan, and stir until all is absorbed. Taste for salt and pepper.
2. Pour the polenta into the oiled cake pan. Use the back of a spoon dipped in water to smooth out the polenta. Let cool completely and solidify.
3. Heat the oil in a large skillet over medium heat. Add the onions and saute for a few minutes, until soft and light brown, then add the garlic and saute for 1 minute, until fragrant. Add the remaining ingredients except the parsley, reduce the heat to low, and cook for 30 minutes, until the vegetables are nicely tender. Sprinkle with the parsley and drizzle with a little more oil just prior to serving. Let cool.
4. Preheat the oven to 350 degrees. Top the polenta with the cooled ratatouille, leaving a little space around the perimeter. Sprinkle with the remaining parmesan, and bake for 25 minutes, until the edges start to brown.