RATATOUILLE WITH POLENTA ROUNDS
This ratatouille recipe is very easy to adjust to what's in season or what you have on hand. Hope you enjoy!
Provided by emzily23
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
- Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
- Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
- Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 25.5 g, Cholesterol 59.5 mg, Fat 20.2 g, Fiber 5.4 g, Protein 17.9 g, SaturatedFat 11.4 g, Sodium 431.5 mg, Sugar 7.2 g
BASIL POLENTA WITH RATATOUILLE
For our wedding reception, we wanted to provide a vegan menu to our guests. Not one complained; they raved about the polenta topped with colorful ratatouille, our version of the classic French stewed vegetable dish. -Kimberly Hammond, Kingwood, Texas
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- 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., 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 until vegetables are tender, 10-12 minutes., 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.
Nutrition Facts : Calories 400 calories, Fat 22g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 709mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 10g fiber), Protein 6g protein.
POLENTA WITH RATATOUILLE SAUCE
No need to purchase polenta to make this ratatouille sauced dish. Made with creamy wheat hot cereal and garlic, ours is a cinch to make!
Provided by My Food and Family
Categories Home
Time 1h5m
Yield Makes 8 servings.
Number Of Ingredients 11
Steps:
- Bring water to boil in large saucepan over high heat. Gradually add cereal, stirring constantly until well blended. Stir in 1/2 of the garlic. Cook 1 to 3 minutes or until thickened, stirring constantly.
- Spread cereal mixture into greased and foil-lined 8-inch square pan; sprinkle with 2 Tbsp. of the cheese and 1/4 tsp. of the basil. Cover; refrigerate 30 minutes or until firm. Cut into 4 (4-inch) squares; cut each square diagonally in half to form a total of 8 triangles.
- Heat 1 Tbsp. of the oil in large skillet. Add 4 of the polenta triangles. Cook 3 minutes on each side or until lightly browned on both sides. Remove from skillet; keep warm. Repeat with remaining polenta triangles, cooking in 1 Tbsp. of the remaining oil.
- Heat remaining 1 Tbsp. oil in same skillet. Add eggplant, tomato, onion, green pepper and remaining garlic; cook 5 minutes or until eggplant is tender, stirring occasionally. Add tomato juice and remaining 1/4 tsp. basil; mix well. Bring to boil. Reduce heat to low; simmer 3 minutes, stirring occasionally. Serve over polenta triangles. Sprinkle with remaining 2 Tbsp. cheese.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
BASIL POLENTA WITH RATATOUILLE
Make and share this Basil Polenta With Ratatouille recipe from Food.com.
Provided by worldmom12
Categories Vegetable
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a large heavy saucepan, bring water and 1/2 tsp salt to 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 minced basil.
- Spread info an 8-in square baking dish coated with cooking spray. Refrigerate for 30 minutes.
- Meanwhile, in a large skillet, sauté the eggplant, onion and green pepper in 2 tbsp 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 the 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 leaves.
Nutrition Facts : Calories 347.5, Fat 20.3, SaturatedFat 2.8, Sodium 733, Carbohydrate 40.1, Fiber 9, Sugar 7.4, Protein 5.6
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