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    Ratatouille Over Polenta


    Source of Recipe


    bhg


    Recipe Introduction


    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.


    List of Ingredients


    • 1 16-ounce package tube cooked polenta
    • 1 small green sweet pepper, seeded and cut into thin strips
    • 1 small onion, thinly sliced
    • 1 clove garlic, minced
    • 1 tablespoon cooking oil
    • 1/2 small eggplant, cut into 1/2-inch pieces
    • 1 large yellow summer squash or zucchini, sliced
    • 1 large tomato, cut into wedges
    • 1 cup small pattypan squash, quartered
    • 1 tablespoon snipped fresh basil
    • 1/8 teaspoon salt
    • 1/8 teaspoon black pepper
    • 3 tablespoons snipped fresh parsley
    • Shredded Parmesan cheese (optional)


    Instructions


    1. Cut polenta into 8 to 12 slices. Prepare polenta according to package directions. Cover and keep warm.
    2. 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.
    3. 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.


    Final Comments


    Makes 4 to 6 servings
 

 

 

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