Basil Polenta With Ratatouille

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READY IN: 1hr 5mins
Recipe by worldmom12

This recipe comes from Taste of Home, March 2012.

Ingredients Nutrition

Directions

  1. In a large heavy saucepan, bring water and 1/2 tsp salt to 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 minced basil.
  2. Spread info an 8-in square baking dish coated with cooking spray. Refrigerate for 30 minutes.
  3. Meanwhile, in a large skillet, sauté the eggplant, onion and green pepper in 2 tbsp 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 the 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 leaves.

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