Directions:
- 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.
- Spread into an 8-in. square baking dish coated with cooking spray. Refrigerate for 30 minutes.
- 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.
- 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.
Nutrition Facts
| 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.
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