Provençal-Style Crispy Polenta with Ratatouille

Method

1. In a pot, heat chicken broth and add polenta, stirring constantly until thickened.
2. Mix in butter, eggs, and salt, then shape into cakes and refrigerate for 30 minutes.
3. Sauté onions, garlic, zucchini, and eggplant in olive oil.
4. Add tomatoes, thyme, salt, and pepper, and cook for 20 minutes.
5. Cook the polenta cakes in a pan until golden brown.
6. Serve with the ratatouille.