Ratatouille over Soft Polenta
Recipe from The Food Channel

A warm, comforting southern European-inspired vegetable entree full of fresh and healthy winter vegetables.


Ratatouille over Soft Polenta

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Ingredients
  • 3  tablespoons
    olive oil
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  • 1 1/2  cups
    diced yellow onion (1 large onion)
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  • 1  cup
    diced red bell pepper (1 medium pepper)
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  • 1  teaspoon
    kosher salt
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  • 1/2  teaspoon
    black pepper
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  • 2  cups
    diced eggplant (1 large eggplant)
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  • 1 1/2  cups
    diced zucchini
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  • 1  tablespoon
    minced garlic (3 cloves)
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  • 1  8-ounce can
    tomato sauce
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  • 2  cups
    diced tomatoes (5 large Roma tomatoes)
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  • 1 1/2  teaspoons
    fresh rosemary
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  • 1 1/2  teaspoons
    fresh thyme
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  •  
    Salt and pepper, to taste
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  • 1  batch
    Soft Polenta recipe
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Soft Polenta
  • 8  cups
    water
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  • 2  teaspoons
    salt
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  • 1/2  teaspoon
    black pepper
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  • 1 1/2  cups
    yellow cornmeal grits or polenta
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  • 2  tablespoons
    butter
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  • 1/2  cup
    shredded fontina cheese
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Directions
1.
Heat oil in a large non-stick frying pan over medium heat. Add onions, pepper and garlic; season with salt and pepper. Saute 6 to 8 minute or until onions become translucent.
2.
Add eggplant and saute 5 minutes, or until eggplant begins to soften.
3.
Add zucchini and saute until hot.
4.
Add tomato sauce, tomatoes and herbs; saute until zucchini and eggplant are cooked to desired doneness. Season again with salt and pepper, if needed.
5.
Spoon polenta into low pasta bowls and top with warm ratatouille.

Soft Polenta
Combine water, salt and black pepper in a large heavy saucepan; bring to a boil over high heat.
Slowly add cornmeal to boiling water in a steady stream, whisking constantly until smooth.
Reduce heat to medium-low; cook for 10 to 15 minutes or until thick and creamy and polenta is soft, whisking frequently.
Add butter and cheese, stir until fully blended and cheese is melted. Serve warm.

Nutrition information
Calories 482, Total Fat 21.6 g, Saturated Fat 7.7 g, Cholesterol 30.7 mg, Sodium 1867.0 mg, Carbohydrate 61.3 g, Fiber 8.5 g, Protein 11.5 g, Sugar 10.5 g, Daily Values: Calcium 15%, Iron 20%, Vitamin A 50%, Vitamin C 160%. Percent Daily Values are based on a 2,000 calorie diet
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