Basil Polenta with Ratatouille Recipe

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

Read Reviews
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Publisher Photo
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
Recommended: 52 Date Night Dinners
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 40 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. + chilling Cook: 40 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

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

  • 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
  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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Reviews forBasil Polenta with Ratatouille

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dccookin User ID: 7162688 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."

MY REVIEW
janbb User ID: 2822588 115608
Reviewed Jan. 8, 2014

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

MY REVIEW
AlyciaJ User ID: 1944654 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!"

MY REVIEW
lesleigh5 User ID: 6116448 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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