Categories: Casseroles- One Dish Meals- Stir Fry- Pot Pies

Ingredients

• 4 cups water
• 1 tsp. salt, divided
• 1 cup cornmeal
• 1/2 cup minced fresh basil
• 1 medium eggplant, peeled and cut into 1/2 inch cubes
• 1 medium onion, halved and sliced
• 1 medium green pepper, julienned
• k5 Tbsp. olive oil, divided
• 4 garlic cloves, minced
• 1 can (14 1/2 oz.) diced tomatoes, drained
• 1/2 cup pitted Greek olives, sliced
• 1 tsp. dried oregano
• 1/4 tsp. pepper
• fresh basil leaves

Directions

1. In a large heavy saucepan, bring water and 1/2 tsp. salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15 to 20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in basil.

2. Spread into an 8-inch square baking dish coated with cooking spray. Refrigerate for 30 minutes.

3. Meanwhile, in a large skillet. saute the eggplant, onion and green pepper in 2 Tbsp. oil until crisp-tender. Add garlic, cook 1 minute longer. Stir in the tomatoes, olives, oregano, pepper and remaining salt. Cook and stir over medium heat for 10 to 12 minutes or until vegetables are tender.

4. Cut polenta into four squares. In another large skillet, cook polenta in remaining oil in batches for 7 to 8 minutes on each side or until golden brown. Serve with ratatouille; garnish with basil.

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