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Broiled polenta with ratatouille

Broiled polenta with ratatouille

10
Points®
Total Time
1 hr
Prep
15 min
Cook
45 min
Serves
6
Difficulty
Easy
This Provençal dish of garlicky stewed vegetables is often referred to as ratatouille Niçoise because it originated in the French city of Nice. Leftovers only get better as the flavors really have time to come together. Ratatouille may be enjoyed warm or cold. For a more substantial meal, stir two 15-ounce cans rinsed and drained chickpeas into the ratatouille during the last 5 minutes of cooking. Leftovers are lovely as a sandwich filling or pizza topping. The vegetable mixture can also be pureed in a food processor for a chunky vegetable dip.

Ingredients

Cooking spray

5 spray(s)

Sun-dried tomatoes (without oil)

8 piece(s)

Olive oil

1 Tbsp

Onion

1 large, coarsely chopped

Garlic

5 clove(s), finely chopped

Uncooked eggplant

¾ pound(s), unpeeled and cubed

Uncooked zucchini

½ pound(s), cubed

Green bell pepper

1 medium, seeded and cut into 1-inch pieces

Red bell pepper

1 medium, seeded and cut into 1-inch pieces

Canned crushed tomatoes

28 oz

Sugar

1 tsp

Table salt

½ tsp

Black pepper

¼ tsp

Fresh basil

¼ cup(s), fresh, finely chopped, or 1 tbsp dried

Uncooked polenta

16 oz, tube

Grated Parmesan cheese

¼ cup(s)

Instructions

  1. Preheat oven to 375°F. In a small bowl, cover sun-dried tomatoes with warm water. Let soak until softened, about 15 minutes. Drain, discarding liquid, then chop tomatoes.
  2. Meanwhile, warm a Dutch oven over medium-high heat. Swirl in oil, then add onion and garlic. Sauté until golden, about 7 minutes. Add eggplant, zucchini, bell peppers, crushed tomatoes, sugar, salt, black pepper, and sun-dried tomatoes; bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until vegetables are softened, about 30 minutes, stirring in basil during the last 2 to 3 minutes of cooking time.
  3. Meanwhile, cut polenta crosswise into 12 slices; arrange on a sheet pan lined with parchment paper. Coat polenta with nonstick spray and bake 7 minutes. Arrange broiler rack 5 inches from heat and preheat broiler. Sprinkle polenta with cheese and broil until cheese is golden, about 4 minutes. Serve ratatouille with broiled polenta rounds.
  4. Serving size: about 1 cup ratatouille and 2 polenta rounds

Notes

1/2 cup of the beans will add 1 POINT per serving.

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