Basil Polenta with Ratatouille Recipe

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Basil Polenta with Ratatouille
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Ingredients:

Directions:

  1. In a large heavy saucepan, bring water and 1/4 teaspoon salt to a 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 basil.
  2. Spread into an 8-in. square baking dish coated with cooking spray. Refrigerate for 30 minutes.
  3. Meanwhile, in a large skillet, saute the eggplant, onion and green pepper in 2 tablespoons 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 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. Yield: 4 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 349.2 Kcal (1462 kJ)
Calories from fat 195.77 Kcal
% Daily Value*
Total Fat 21.75g 33%
Sodium 571.42mg 24%
Potassium 487.41mg 10%
Total Carbs 37.72g 13%
Sugars 6.83g 27%
Dietary Fiber 7.94g 32%
Protein 4.83g 10%
Vitamin C 30.8mg 51%
Iron 1.2mg 7%
Calcium 88mg 9%
Amount Per 100 g
Calories 69.76 Kcal (292 kJ)
Calories from fat 39.11 Kcal
% Daily Value*
Total Fat 4.35g 33%
Sodium 114.16mg 24%
Potassium 97.37mg 10%
Total Carbs 7.54g 13%
Sugars 1.37g 27%
Dietary Fiber 1.59g 32%
Protein 0.97g 10%
Vitamin C 6.1mg 51%
Iron 0.2mg 7%
Calcium 17.6mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 8
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sodium

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