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
Garlic
5 clove(s)
Uncooked eggplant
¾ pound(s)
Uncooked zucchini
½ pound(s)
Green bell pepper
1 medium
Red bell pepper
1 medium
Canned crushed tomatoes
28 oz
Sugar
1 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Fresh basil
¼ cup(s)
Uncooked polenta
16 oz
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
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