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    You are in: Home / Recipes / Basil Polenta With Ratatouille Recipe
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    Basil Polenta With Ratatouille

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    25 mins

    40 mins

    Lizzie Rodriquez's Note:

    From taste of Home Magazine

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 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. 2
      Spread into an 8-in. square baking dish coated with cooking spray. Refrigerate for 30 minutes.
    3. 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. 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. 5
      Prep time does not include chilling time.

    Ratings & Reviews:

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    Nutritional Facts for Basil Polenta With Ratatouille

    Serving Size: 1 (608 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 353.9
     
    Calories from Fat 183
    51%
    Total Fat 20.3 g
    31%
    Saturated Fat 2.8 g
    14%
    Cholesterol 0.0 mg
    0%
    Sodium 733.6 mg
    30%
    Total Carbohydrate 41.6 g
    13%
    Dietary Fiber 9.9 g
    39%
    Sugars 8.0 g
    32%
    Protein 5.8 g
    11%

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