Ratatouille With Polenta Rounds Food

RATATOUILLE WITH POLENTA

Steps:

• In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Saute for 8-10 minutes or until vegetables are tender., In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with ratatouille; sprinkle with cheese if desired.

RATATOUILLE WITH POLENTA ROUNDS

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.

RATATOUILLE POLENTA BAKE

Steps:

• Heat oven to 375°F. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
• Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
• Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.

RATATOUILLE WITH POACHED EGGS AND GARLIC CROUTONS

Steps:

• Heat the oven to 375 degrees F.
• Melt the butter in small pot over low heat, then add the 2 cloves of chopped garlic. Let the garlic bubble for 2 minutes. In a medium bowl add the bread, 1 teaspoon dried herbes or thyme, about 1/3 palmful and the cheese. Drizzle the garlic butter over the bread mixture and arrange the croutons on parchment lined baking sheet. Bake until golden and evenly brown, about 20 minutes. Remove from the oven and cool. Croutons may be stored in an airtight container for a couple of days in a cool place.
• Salt the eggplant and drain it in a colander for30 minutes to remove the bitterness from the eggplant.
• Meanwhile, blacken the skins of the red peppers over open flame on the stove or under a hot boiler. If broiling, leave the oven ajar to allow the steam to escape. Put the blackened peppers in a bowl, cover with plastic wrap and let cool. Peel, seed and dice the peppers.
• While peppers cool, heat a Dutch oven over medium-high heat with extra-virgin olive oil, 2 turns of the pan. Add the eggplant, zucchini, remaining sliced garlic, onions, rosemary and remaining 1 teaspoon of herbes or dried thyme. Season with salt and pepper, to taste, then cover the pot and cook for about 15 minutes, stirring occasionally. Crush the tomatoes by hand and add them to the pot. Stir in the red peppers and 1/2 tomato-can of water and bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes to concentrate the flavors. Cool and store for a make-ahead meal.
• To serve, bring the ratatouille back to a simmer over medium heat, covered, then uncover and stir in the balsamic vinegar. Make 4 nests or wells in the ratatouille and crack an egg into each nest. Cover the pot and cook the eggs to desired doneness, about 2 to 5 minutes. Scoop the ratatouille and eggs into shallow bowls and top with croutons and torn basil.

POLENTA WITH RATATOUILLE SAUCE

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.