Kitchen Garden Ratatouille

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Kitchen Garden Ratatouille

 

Ingredients

 

Cheesy Polenta (or 1 16 oz. pkg. refrigerated cooked polenta

or 3 C. hot cooked rice):

2 3/4 C. water

1 C. cornmeal

1/2 tsp. salt

1 C. cold water

1/2 C. shredded Parmesan

 

1 small green sweet pepper,

seeded and cut into strips

1 small onion, thinly sliced

1 clove garlic, minced

1 Tbs. cooking oil

1/2 small eggplant, cut into 1/2-inch pieces

1 large yellow summer squash or zucchini, sliced

1 large tomato peeled and cut into wedges

1 Tbs. snipped fresh basil

1/8 tsp. salt

1/8-1/4 tsp. pepper

3 Tbs. snipped parsley

Shredded Parmesan cheese (optional)

Fresh flowering basil sprig (optional)

 

Directions

 

Prepare Cheesy Polenta (or, if using, purchased polenta or rice according to

package directions. Cover and keep warm).

In a large saucepan bring water to boil. In a bowl combine cornmeal, salt, and

cold water. Slowly add cornmeal mixture

to boiling water in saucepan, stirring constantly.

Cook and stir until mixture returns to boiling.

Add shredded Parmesan cheese; cook, uncovered,

over low heat about 5 minutes or until thick,

stirring occasionally. Makes 3 cups.

 

Meanwhile, in a 4-quart pot, cook sweet pepper, onion, and garlic in hot oil

over medium heat for 5 minutes, stirring frequently. Add eggplant; cook 5

minutes more, stirring frequently. Stir in summer squash or zucchini, tomato,

snipped basil, salt, and pepper. Cover and cook for 5-7 minutes more or until

vegetables are tender, stirring occasionally. Stir in parsley.

 

To serve, top warm polenta or rice with ratatouille mixture.

Sprinkle Parmesan cheese over each serving and garnish

each serving with flowering basil, if desired.

 

Yield: 4 main-dish servings

 

 

Today's Thought:

There are years that ask questions

and years that answer.

 

Zora Neale Hurston