BASIL POLENTA WITH RATATOUILLE

Basil Polenta with Ratatouille image

For our wedding reception, we wanted to provide a vegan menu to our guests. Not one complained; they raved about the polenta topped with colorful ratatouille, our version of the classic French stewed vegetable dish. -Kimberly Hammond, Kingwood, Texas

Provided by Taste of Home

Categories Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14

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Ingredients

4 cups water
1/2 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

Steps:

In a large heavy saucepan, bring water and 1/4 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. 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 until vegetables are tender, 10-12 minutes., Cut polenta into 4 squares. In another large skillet, cook polenta in remaining oil in batches until golden brown, 7-8 minutes on each side. Serve with ratatouille; garnish with basil.

Nutrition Facts : Calories 400 calories, Fat 22g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 709mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 10g fiber), Protein 6g protein.