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Basil Polenta with Ratatouille Recipe

Basil Polenta with Ratatouille Recipe photo by Taste of Home

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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

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Basil Polenta with Ratatouille Recipe

Prep: 25 min. + chilling Cook: 40 min.

Yield: 4 Servings

25 40 65

Ingredients

4 cups water
1 teaspoon salt, divided
1 cup cornmeal
1/2 cup minced fresh basil
1 medium eggplant, peeled and cut into 1/2-inch cubes
1 medium onion, halved and sliced
1 medium green pepper, julienned
5 tablespoons olive oil, divided
4 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup pitted Greek olives, sliced
1 teaspoon dried oregano
1/4 teaspoon pepper
Fresh basil leaves

Directions

In a large heavy saucepan, bring water and 1/2 teaspoon salt to a 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 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 for 10-12 minutes or until vegetables are tender.
Cut 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. Yield: 4 servings.

Nutritional Facts 1 polenta square with 1 cup ratatouille equals 400 calories, 22 g fat (3 g saturated fat), 0 cholesterol, 1,004 mg sodium, 46 g carbohydrate, 10 g fiber, 6 g protein.

Originally published as Basil Polenta with Ratatouille in Taste of Home February/March 2012, p55

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Basil Polenta with Ratatouille

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Reviewed on May. 14, 2012 by AlyciaJ

I used a can of fire roasted diced tomatoes-which was the only modification I made. This dish was very flavorful. The olives overpower the basil flavor of the polenta, but my hubby and I like olives, so that was ok. All in all, a great dish that we would make again!

Reviewed on Apr. 01, 2012 by lesleigh5

I roasted the veggies (vs. saute) and also added tomato sauce and diced tomatoes with their juice to create a sauce (personal preferences). So flavorful!!!