Basil Polenta With Ratatouille

From taste of Home Magazine

• Ready In: 1 hr 5 mins
• 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 1/2ounce) 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.