Basil Polenta with Ratatouille Recipe
Basil Polenta with Ratatouille Recipe photo by Taste of Home
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Basil Polenta with Ratatouille Recipe

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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
TOTAL TIME: Prep: 25 min. + chilling Cook: 40 min.
MAKES:4 servings
TOTAL TIME: Prep: 25 min. + chilling Cook: 40 min.
MAKES: 4 servings


  • 4 cups water
  • 1/2 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

Nutritional Facts

1 polenta square with 1 cup ratatouille: 400 calories, 22g fat (3g saturated fat), 0mg cholesterol, 709mg sodium, 46g carbohydrate (9g sugars, 10g fiber), 6g protein .


  1. 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 for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in basil.
  2. Spread into an 8-in. square baking dish coated with cooking spray. Refrigerate for 30 minutes.
  3. 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.
  4. 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.
Originally published as Basil Polenta with Ratatouille in Taste of Home February/March 2012, p55

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dccookin 197653
Reviewed Feb. 27, 2014

"This was just okay for us. It tasted fine, but it was a lot of effort, and I don't think it's the best ratatouille we've ever had. We enjoyed it just fine, but I doubt we'll make it again."

janbb 115608
Reviewed Jan. 8, 2014

"Took 2 hous to make. A waste of time and ingredients. Edible, but not good. Will not make again."

AlyciaJ 138870
Reviewed May. 14, 2012

"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!"

lesleigh5 197652
Reviewed Apr. 1, 2012

"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!!!"

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