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Ratatouille with Polenta Squares
Ratatouille with Polenta Squares
Ratatouille with polenta squares is a delicious and hearty dish that consists of a flavorful vegetable stew made with eggplant, zucchini, bell peppers, tomatoes, and onions, served alongside crispy polenta squares. The ratatouille is typically seasoned with herbs like thyme and oregano, as well as garlic and olive oil, giving it a rich and savory taste. The polenta is made from cornmeal, and is cooked until firm before being sliced into squares and fried to a golden brown.
Ingredients
- 2 large eggplants diced
- 2 zucchinis diced
- 2 bell peppers diced
- 2 large onions diced
- 4 cloves garlic minced
- 4 large tomatoes diced
- 2 tablespoon olive oil
- 1 tablespoon dried thyme
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 2 cups cornmeal
- 6 cups water
- 1 tablespoon salt
- 2 tablespoon butter
Instructions
- Preheat oven to 375°F.
- In a large skillet, heat the olive oil over medium-high heat. Add the onions and sauté until they are soft and translucent, about 5 minutes.
- Add the garlic, eggplant, zucchini, and bell peppers to the skillet, stirring to coat in the oil. Cook for 10 minutes, stirring occasionally.
- Add the diced tomatoes, thyme, oregano, salt, and pepper to the skillet, and stir to combine.
- Allow the vegetables to simmer for 10-15 minutes until they are tender and the flavors have melded together.
- While the ratatouille is cooking, prepare the polenta squares. In a large pot, bring the water to a boil. Add the salt and slowly pour in the cornmeal, whisking constantly to prevent clumps from forming.
- Reduce the heat to low and continue whisking the cornmeal mixture until it has thickened and begins to pull away from the sides of the pot, about 20-25 minutes.
- Pour the polenta mixture into a greased baking dish, spreading it out evenly with a spatula. Allow to cool and set for 10 minutes.
- Cut the polenta into squares and lightly coat them in flour. Fry until they are golden brown and crispy, about 2-3 minutes per side.
- Serve the ratatouille alongside the polenta squares, garnished with fresh herbs or grated Parmesan cheese, if desired. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 552kcal (28%)Carbohydrates: 98g (33%)Protein: 15g (30%)Fat: 14g (22%)Saturated Fat: 2g (13%)Polyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 1mgSodium: 537mg (23%)Potassium: 1801mg (51%)Fiber: 23g (96%)Sugar: 23g (26%)Vitamin A: 3845IU (77%)Vitamin C: 132mg (160%)Calcium: 234mg (23%)Iron: 10mg (56%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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