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ratatouille-on-polenta-with-baby-greens-recipe

Ratatouille On Polenta With Baby Greens

A delightful and hearty dish combining the rich flavors of ratatouille with creamy polenta and fresh baby greens.
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Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Course: Main Course
Cuisine: French
Servings: 4 servings
Calories: 350 kcal

Ingredients 

Ratatouille

  • 1 medium eggplant diced
  • 1 medium zucchini diced
  • 1 medium red bell pepper diced
  • 1 medium yellow bell pepper diced
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 2 cups tomatoes diced
  • 2 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • to taste salt and pepper

Polenta

  • 1 cup polenta
  • 4 cups water
  • 1 teaspoon salt
  • 2 tablespoon butter
  • ½ cup Parmesan cheese grated

Baby Greens

  • 4 cups baby greens washed and dried

Instructions 

  1. 1. Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until softened.
  2. 2. Add the eggplant, zucchini, and bell peppers. Cook until vegetables are tender.
  3. 3. Stir in the tomatoes, thyme, basil, salt, and pepper. Simmer for about 20 minutes.
  4. 4. Meanwhile, bring water and salt to a boil in a saucepan. Gradually whisk in the polenta. Reduce heat and cook, stirring constantly, until thickened.
  5. 5. Stir in butter and Parmesan cheese into the polenta. Remove from heat.
  6. 6. Serve the ratatouille over the polenta and top with baby greens.

Nutritional Value

Calories: 350kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 600mg | Potassium: 800mg | Fiber: 8g | Sugar: 10g | Vitamin A: 900IU | Vitamin C: 60mg | Calcium: 150mg | Iron: 3mg

Keywords

Comfort Food, Vegetarian
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