Ratatouille Over Polenta

This vegetarian main dish recipe is loaded with vegetables for high fiber plus good nutrition and great flavor. Find polenta in the produce section of supermarkets or with refrigerated tortillas.

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  • Makes: 4 servings
  • Start to Finish: 35 mins
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Ratatouille Over Polenta
Ingredients
1
16 ounce package tube cooked polenta
1
small green sweet pepper, seeded and cut into thin strips
1
small onion, thinly sliced
1
clove garlic, minced
1
tablespoon cooking oil
1/2
small eggplant, cut into 1/2-inch pieces
1
1
large tomato, cut into wedges
1
cup small pattypan squash, quartered
1
tablespoon snipped fresh basil
1/8
teaspoon salt
1/8
teaspoon black pepper
3
tablespoons snipped fresh parsley
 
Directions
  1. Cut polenta into 8 to 12 slices. 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. Add the eggplant; cook for 5 minutes more, stirring frequently. Stir in summer squash or zucchini, tomato, pattypan squash, basil, salt, and pepper. Cook, covered, 5 to 7 minutes more or until vegetables are tender, stirring occasionally. Stir in parsley.
  3. To serve, place 2 slices of polenta on each of 4 to 6 dinner plates. Spoon warm ratatouille over each serving. If desired, sprinkle with Parmesan cheese. Makes 4 to 6 servings.
Nutrition Facts (Ratatouille Over Polenta)
    Per serving:
  • 260 kcal cal.,
  • 8 g fat
  • (1 g sat. fat,
  • 9 mg chol.,
  • 576 mg sodium,
  • 38 g carb.,
  • 5 g fiber,
  • 10 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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