Quick Ratatouille with Cheese Polenta

How to Make Quick Ratatouille with Cheese Polenta Recipe - This dish combines all the wonderful flavors of the Mediterranean. Ratatouille is a traditional French Provençal stew made with tomatoes, peppers, zucchini and eggplant. Here it is served with an Italian-style cheese-enriched polenta.

SERVES: 4

PREPARATION: 20 MINUTES, COOKING: 20 MINUTES

Ingredients:
2 tablespoons (30 ml) olive oil
1 red onion, cut into thin wedges
2 cloves garlic, crushed
1 red or yellow pepper, sliced
1 large zucchini, cut into small chunks
1 small eggplant, cut into small chunks
1 large red chile, seeded and sliced
freshly ground black pepper
1 41/2 ounce (400 ml) can diced tomatoes with basil
1/2 cup (15 g) fresh basil leaves, torn, plus extra leaves to serve

Polenta:
1/4 teaspoon (1 ml) salt
1 1/4 cups (225 g) polenta
1/2 cup (125 g) low-fat mozzarella, cubed

Method:
1 Heat the oil in a large frying pan with a lid. Add the onion, garlic, pepper, zucchini, eggplant and chile, cover and cook over medium heat, stirring occasionally, for 10 minutes, or until the vegetables begin to soften. Season to taste with pepper.

2 Meanwhile, to make the polenta, bring 4 cups (1 liter) water to a boil in a large nonstick saucepan and add the salt. Pour the polenta into the water in a steady stream, stirring constantly with a wooden spoon as you pour it in. Reduce the heat and continue stirring briskly until the polenta begins to thicken and bubble slowly. It should be free from lumps. Half-cover the pan with the lid and cook, stirring often, for 5 minutes. Remove from the heat and stir in the cheese. Season to taste with pepper, cover and set aside.

3 Stir the tomatoes into the ratatouille and cook for another 10 minutes, or until the vegetables are tender. Add the torn basil leaves. Spoon the polenta onto serving plates, top with the ratatouille and serve garnished with extra basil leaves.

ANOTHER IDEA
+ Make a double quantity of polenta, use half with the ratatouille and pour the remainder into a baking tray, smoothing the top. Cool until set, cover and chill. Cut into wedges or squares. Brush with 2 tablespoons (30 ml) olive oil, and cook under a hot broiler until brown and crisp. Top with a vegetable or meat sauce.

Each serving provides
393 calories, 16 g protein, 15 g fat (4 g saturated fat), 48 g carbohydrate (8 g sugars), 6 g fiber, 367 mg sodium

Quick Ratatouille with Cheese Polenta