Basil Polenta With Ratatouille

Submitted by worldmom12

"This recipe comes from Taste of Home, March 2012."

 

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

ingredients

• 4 cups water
• 1 teaspoon salt, divided
• 1 cup cornmeal
• 1⁄2 cup basil (fresh)
• 1 eggplant, medium, peeled and diced into 1/2-inch cubes
• 1 onion, medium, halved and sliced
• 1 green bell pepper, medium, julienned
• 5 tablespoons olive oil, divided
• 4 garlic cloves, minced
• 1 (14 ounce) can diced tomatoes, drained
• 1⁄2 cup kalamata olive, sliced, pitted and drained
• 1 teaspoon oregano, dried
• 1⁄4 teaspoon black pepper
• fresh basil leaf

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.