Garden Ratatouille and Cheesy Polenta

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  • Makes: 4 servings
  • Start to Finish: 30 mins

Garden Ratatouille and Cheesy Polenta

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Directions

  1. Heat oil in a 4-quart pot over medium heat. Add green pepper, onion, and garlic, and cook for 5 minutes, stirring frequently. Add eggplant. Cook and stir 5 minutes more. Stir in summer squash or zucchini, tomato, basil, salt, and pepper. Cover and cook 5 to 7 minutes more or until vegetables are tender, stirring occasionally. Stir in parsley. To serve, top warm Polenta with vegetable mixture. Sprinkle Parmesan cheese over each serving. Makes 4 to 6 servings.

From the Test Kitchen

Menu Suggestion:

Make it a meal with marinated deli salad, hard rolls, and apple tart.

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Nutrition Facts (Garden Ratatouille and Cheesy Polenta)

  • Per serving:
  • 255 kcal ,
  • 8 g fat
  • (1 g sat. fat ,
  • 10 mg chol. ,
  • 570 mg sodium ,
  • 37 g carb. ,
  • 5 g fiber ,
  • 10 g pro.
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