Basil Polenta With Ratatouille Recipe

Name: Basil Polenta With Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups water; 1/2 teaspoon salt, divided; 1 cup cornmeal; 1/2 cup minced fresh basil; 1 medium eggplant, peeled and cut into 1/2-inch cubes; 1 medium onion, halved and sliced; 1 medium green pepper, julienned; 5 tablespoons olive oil, divided; 4 garlic cloves, minced; 1 can (14-1/2 ounces) diced tomatoes, drained; 1/2 cup pitted Greek olives, sliced; 1 teaspoon dried oregano; 1/4 teaspoon pepper; Fresh basil leaves

Servings: persons

4 cups water
1/2 teaspoon salt, divided
1 cup cornmeal
1/2 cup minced fresh basil
1 medium eggplant, peeled and cut into 1/2-inch cubes
1 medium onion, halved and sliced
1 medium green pepper, julienned
5 tablespoons olive oil, divided
4 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup pitted Greek olives, sliced
1 teaspoon dried oregano
1/4 teaspoon pepper
Fresh basil leaves

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 until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. 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 until vegetables are tender, 10-12 minutes.
4
Cut polenta into 4 squares. In another large skillet, cook polenta in remaining oil in batches until golden brown, 7-8 minutes on each side. Serve with ratatouille; garnish with basil.

414

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 cups water, 1/2 teaspoon salt, divided, 1 cup cornmeal, 1/2 cup minced fresh basil, and more.

Yes, Basil Polenta With Ratatouille falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Basil Polenta With Ratatouille

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