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Basil Polenta with Ratatouille

 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
4 ServingsPrep: 25 min. + chilling Cook: 40 min.


  • 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


  • 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.
  • 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

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Basil Polenta with Ratatouille (continued)

Directions (continued)

  • 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, 709 mg sodium, 46 g carbohydrate, 10 g fiber, 6 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.