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Ratatouille Over Polenta
Ingredients
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1
16 ounce package tube cooked polenta
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1
small green sweet pepper, seeded and cut into thin strips
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1
small onion, thinly sliced
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1
clove garlic, minced
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1
tablespoon cooking oil
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1/2
small eggplant, cut into 1/2-inch pieces
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1
large yellow summer squash or zucchini, sliced
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1
large tomato, cut into wedges
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1
cup small pattypan squash, quartered
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1
tablespoon snipped fresh basil
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1/8
teaspoon salt
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1/8
teaspoon black pepper
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3
tablespoons snipped fresh parsley
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Shredded Parmesan cheese (optional)
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)
- Servings Per Recipe 4,
- Calories 260,
- Protein (gm) 10,
- Carbohydrate (gm) 38,
- Fat, total (gm) 8,
- Cholesterol (mg) 9,
- Saturated fat (gm) 1,
- Dietary Fiber, total (gm) 5,
- Sodium (mg) 576,
- Percent Daily Values are based on a 2,000 calorie diet
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