Polenta with Ratatouile (vegan)

[Guest guest]

* Exported from MasterCook *

 

Polenta with Ratatouille (vegan)

 

Recipe By : from The Vegetarian Way by Virginia and Mark Messina

Serving Size : 6 Preparation Time :0:00

Categories : Entrées Main Dishes

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large onion -- coarsely chopped

3 cloves garlic -- chopped

3 tbsp olive oil

1 sm eggplant

1 can crushed tomatoes (28 oz)

1 tsp dried basil

1 tsp dried marjoram

1/2 tsp dried oregano

2 med zucchini squash -- diced

2 large green bell peppers -- diced

2 fresh tomatoes -- cut into chunks

2 tbsp dry red wine

salt and black pepper -- to taste

14 c chopped fresh parsley

1 recipe polenta -- see preceding recipe

 

Saute the onion and garlic in the olive oil in a large skillet over medium heat

until the onion is transparent. Add the eggplant, crushed tomatoes, basil,

marjoram, and oregano. Cover and simmer for 10 mintues. Add the zucchini and

peppers and cover and simmer for an additional 10 minutes. Add the fresh

tomatoes, wine, salt, and pepper, and simmer for 10 minutes more or so, until

all the vegetables are tender. Stir in the fresh parsley and serve over the

polenta.

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Spicy vegetables are a perfect accompaniment to the mild taste of

polenta.

Nutr. Assoc. : 0 0 0 0 5305 0 0 0 0 0 0 0 4826 0 435

 

* Exported from MasterCook *

 

Polenta (vegan)

 

Recipe By : from The Vegetarian Way by Virginia and Mark Messina

Serving Size : 1 Preparation Time :0:00

Categories : Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 cups water

2 1/2 cups yellow cornmeal

1 teaspoon salt

 

Mix together 3 cups water and the cornmeal in a bowl, or shake them to mix in a

jar.

 

In a large saucepan, bring the remaining 5 cups of water and the salt to a boil.

When the water begins to boil, add the cornmeal batter, stirring vigorously as

you pour it in. Reduce the heat and continue to stir and simmer for about 30

minutes, until the polenta is thick and thoroughly cooked.

 

- - - - - - - - - - - - - - - - - -

 

Serving Ideas : Polenta with Ratatouille

 

NOTES : Polenta is a type of cornmeal mush or porridge. It is a traditional

dish in northern Italy and is wonderful as a base for vegetables and tomato

sauce or as a crust for a savory vegetable pie. Cornmeal t;ends to lump when it

is mixed into water. The following method, which reduces lumps, comes from

Lorna Sass's book Recipes from an Ecological Kitchen.