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McPhersonSentinel - McPherson, KS
  • Vegetarian recipe: Basil Polenta with Ratatouille

  • Basil Polenta with Ratatouille
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  • 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 can (14-1/2 ounces) diced tomatoes, drained
    * 1/2 cup pitted Greek olives, sliced
    * 1 teaspoon dried oregano
    * 1/4 teaspoon pepper
    * Fresh basil leaves
     
    Directions
     
    * 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.
    * Spread into an 8-in. square baking dish coated with cooking spray. Refrigerate for 30 minutes.
    * 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.
    * 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. Yield: 4 servings.
     
     

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