Ratatouille with Polenta
1/2 cup finely chopped onion (1 medium)
In large skillet, cook onion and garlic in hot oil until onion is tender. Stir in vegetables, wine, basil, salt and pepper. Bring to boil. Reduce heat and simmer, covered, 20 minutes or until tender. Uncover; cook 5 to 10 minutes or until thickened, stirring occasionally.
1 clove garlic, minced
1 tablespoon olive oil or cooking oil
2 cups cubed, peeled eggplant
1 small zucchini or yellow summer squash, halved lengthwise and cut into thin slices
1 can (7 ounces) diced tomatoes or 1 cup peeled, chopped fresh tomatoes
1/2 cup chopped sweet green pepper
2 tablespoons dry white wine or water
1/2 teaspoon dried, crushed basil
1/8 teaspoon salt
1/8 teaspoon pepper
1 tube (16 ounces) refrigerated ready-to-eat polenta (see note)
1/2 cup shredded Swiss cheese
Slice polenta and warm in microwave, following package directions. Serve slices topped with ratatouille and sprinkled with cheese. Makes 4 servings.
Note: Polenta can be found in the produce section of most supermarkets.
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