Basil Polenta With Ratatouille |
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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Ingredients:
4 cups water |
1 teaspoon salt, divided |
1 cup cornmeal |
1/2 cup basil (fresh) |
1 eggplant, medium, peeled and diced into 1/2-inch cubes |
1 onion, medium, halved and sliced |
1 green bell pepper, medium, julienned |
5 tablespoons olive oil, divided |
4 garlic cloves, minced |
1 (14 ounce) can diced tomatoes, drained |
1/2 cup kalamata olive, sliced, pitted and drained |
1 teaspoon oregano, dried |
1/4 teaspoon black pepper |
fresh basil leaf |
Directions:
1. In a large heavy saucepan, bring water and 1/2 tsp salt to boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in minced basil.
2. Spread info an 8-in square baking dish coated with cooking spray. Refrigerate for 30 minutes.
3. Meanwhile, in a large skillet, sauté the eggplant, onion and green pepper in 2 tbsp oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives, oregano, pepper and remaining salt. Cook and stir over medium heat for 10-12 minutes or until vegetables are tender.
4. Cut the polenta into four squares. In another large skillet, cook polenta in remaining oil in batches for 7-8 minutes on each side or until golden brown. Serve with ratatouille; garnish with basil leaves.
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