Basil Polenta with Ratatouille

PREP: 25 Minutes CHILLING:30 Minutes COOK: 40 Minutes

Ingredients:

4 cups Water

1 teaspoon Salt (divided)

1 cup Yellow Self-Rising Cornmeal

1/2 cup Minced Basil

1 medium Eggplant (peeled & cut into 1/2-inch cubes)

1 medium Onion (halved & sliced)

1 medium Yellow Pepper (*julienned)

5 tablespoons Olive Oil (divided)

4 tablespoons Minced Garlic

1 can diced Spicy Tomatoes (14-1/2 ounces - drained)

1 teaspoon Dried Oregano

1/4 teaspoon Pepper

Other Items Needed:

Large Heavy Saucepan

Whisk

Wooden Spoon

8-inch Square Baking Dish

Cooking Spray

Large Skillet

A Healthy Recipe That is Sure to Keep You Full!

• In a large heavy saucepan, bring Water & 1/2 teaspoon Salt to a boil.
• REDUCE heat to a gentle boil.
• Slowly, WHISK in Cornmeal.
• COOK & STIR with a wooden spoon for 15-20 minutes or until Polenta is thickened & pulls away cleanly from the sides of the pan.
• STIR in Basil.

• SPREAD into an 8-inch square baking dish coated with cooking spray.

 

• REFRIGERATE for 30 minutes.
• Meanwhile, in a skillet, SAUTE the Eggplant, Onion & Yellow Pepper in 2 tablespoons of Oil until crisp-tender.
• ADD Garlic.
• COOK 1 minute longer.

 

• STIR in the Tomatoes, Oregano, Pepper & 1/2 teaspoon of Salt.
• COOK & STIR over medium heat for 10-12 minutes or until Vegetables are tender.

 

• CUT Polenta into 4 squares.
• In a Large Skillet, COOK Polenta in 3 tablespoons of Oil in batches for 7-8 minutes on each side.
• SERVE with Ratatouille.

 

 

MAKES:  4 Servings

* To Julienne means to cut into long, thin strips.

dévorer!