Recipe

Cheesy polenta with ratatouille

Jul 31, 1976 2:00pm
  • 10 mins preparation
  • 1 hr cooking
  • Serves 4
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Ingredients

Cheesy polenta with ratatouille
  • 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

Cheesy polenta with ratatouille
  • 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
    与此同时,米ake cheesy polenta.
  • 3
    Serve polenta with ratatouille; sprinkle with basil.

Notes

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.

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