Ratatouille With Polenta Recipes

Steps:

• In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Saute for 8-10 minutes or until vegetables are tender., In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with ratatouille; sprinkle with cheese if desired.

Steps:

• Heat oven to 375°F. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
• Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
• Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
• Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
• Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
• Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.

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.

Steps:

• Cut polenta into 12 slices. Prepare as desired, I prefer to cook it in a skillet in a small amount of oil. Cover and keep warm.
• In a 4 quart saucepan, heat oil. Once heated add pepper, onion and garlic. Cook for five minutes over a medium heat, stirring frequently. Add the eggplant, cook for another five minutes, stirring frequently. Stir in both squashes, zucchini, tomato, basil, salt and pepper. Cook, covered, 5-7 minutes, stirring occasionally, until vegetables are tender. Stir in parsley.
• Put 3 slices of polenta on a plate, spoon vegetables over the polenta and sprinkle with parmesan. Continue for 3 more plates.