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Ingredients
| Polenta : 1 lb |
| green sweet peppers: 1 whole pepper (seeded and cut into thin strips) |
| onions: 1 |
| garlic: 1 clove (minced) |
| olive oil: 1 Tbl |
| eggplants: 1/2 (cut into 1/2-inch pieces) |
| summer squash: 1 |
| red tomatoes: 1 (cut into wedges) |
| yellow squash (sliced): 1 cup |
| fresh basil (chopped): 1 Tbl |
| salt: 1/8 tsp |
| black pepper: 1/8 tsp |
Shredded Parmesan cheese
| parsley: 3 Tbl |
Ratatouille Over Polenta
Credit: www.bhg.com
User rating:
Creamy polenta topped with fresh veggies and a sprinkling of parsley and Parmesan cheese makes a delicious, filling main course -- and it's ready in 35 minutes.
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Prep Time
35 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
Cut polenta into 8 to 12 slices. Prepare polenta according to package directions. Cover and keep warm.
For ratatouille, in a 4-quart saucepan cook sweet pepper, onion, and garlic in hot oil over medium heat for 5 minutes, stirring frequently. Add the eggplant; cook for 5 minutes more, stirring frequently. Stir in summer squash or zucchini, tomato, pattypan squash, basil, salt, and pepper. Cook, covered, 5 to 7 minutes more or until vegetables are tender, stirring occasionally. Stir in parsley.
To serve, place 2 slices of polenta on each of 4 to 6 dinner plates. Spoon warm ratatouille over each serving. If desired, sprinkle with Parmesan cheese.
Makes 4 to 6 servings.