Name: Cheesy polenta with ratatouille
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 1 medium eggplant (300g), chopped coarsely; 1 large red capsicum (bell pepper) (350g), chopped coarsely; 400 gram (12½ ounces) canned diced tomatoes; 1/4 cup loosely packed fresh baby basil leaves; 1.25 litre (5 cups) water; 1 cup (170g) polenta; 1 cup (80g) finely grated parmesan cheese

Cheesy polenta with ratatouille

Serves 4

Prep

10M

Cook

Total

1H 10M

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Ingredients

1 medium eggplant (300g), chopped coarsely

1 large red capsicum (bell pepper) (350g), chopped coarsely

400 gram (12½ ounces) canned diced tomatoes

1/4 cup loosely packed fresh baby basil leaves

1.25 litre (5 cups) water

1 cup (170g) polenta

1 cup (80g) finely grated parmesan cheese

Method

1.Cook eggplant and capsicum in heated oiled large frying pan until tender. Add undrained tomatoes; simmer, uncovered, 5 minutes or until mixture thickens slightly. Season to taste.

2.Meanwhile, make cheesy polenta.

3.Serve polenta with ratatouille; sprinkle with basil.

To make cheesy polenta; bring the water to the boil in large saucepan; gradually stir in polenta. Reduce heat; cook, stirring, about 10 minutes or until polenta thickens. Remove from heat; stir in cheese. Stand 3 minutes before serving.
Note

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Ingredients

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