Basil Polenta With Ratatouille

Submitted by Lizzie_Rodriquez

"From taste of Home Magazine"

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Serves: 4

ingredients

• 4 cups water
• 1 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 (14 1/2 ounce) can diced tomatoes, drained
• 1⁄2 cup pitted Greek olive, sliced
• 1 teaspoon dried oregano
• 1⁄4 teaspoon pepper
• fresh basil leaf

directions

1. In a large heavy saucepan, bring water and 1/2 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.
5. Prep time does not include chilling time.