Behind the Recipes
Fresh Ratatouille Over Creamy Polenta by Divya Gugnani
INGREDIENTS:
1 package refrigerated cooked polenta
1 red bell pepper, cut into strips
1 small sweet onion, thinly sliced
1 clove garlic, minced
1 tbsp. olive oil
1/2 small eggplant, cut into 1/2 inch pieces
1 large zucchini sliced
1 large tomato, cut into wedges
1 cup small pattypan squash, quartered
1 tablespoons fresh basil, chopped
1/4 teaspoon sea salt
1/4 teaspoon black pepper
Shredded Parmesan cheese for garnish
PREPARATION:
1. Prepare polenta according to package directions. Cover and keep warm.
2. For Ratatouille, in a 4 quart saucepan cook sweet pepper, onion, and garlic in hot oil over medium heat for 5 minutes, stirring frequently.
3. Add the eggplant; cook for 5 minutes more, stirring frequently. Stir in zucchini, tomato, pattypan squash, basil, salt and pepper.
4. Cook, covered for 5 to 7 minutes more until vegetables are tender, stirring occasionally.
5. To serve, cut polenta into 8 slices. Place 2 slices polenta on each plate and spoon warm ratatouille over each serving. Sprinkle with Parmesan cheese if desired.
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