Roasted Vegetable Ratatouille, Sweet Corn Polenta, Bechamel Sauce (for 1)


Jay’s Roasted Vegetable Ratatouille features roasted eggplant, zucchini, and bell peppers all simmered with sauteed onions, carrots, garlic, stewed tomatoes, and parsley. This hearty Ratatouille is ladled over Sweet Corn Polenta (slow-cooked cornmeal, milk, jack cheese, Parm, with corn swirled at the finish) and topped with a dollop of Bechamel Sauce (made with milk, butter, flour, egg yolks, Parmesan, Jack cheese, and nutmeg). #ShowStopper



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