Ratatouille Polenta

One of my favorite cartoon movies in recent years is Ratatouille.  It's such a cute, but I didn't know until discovering this recipe what some of the ingredients were in ratatouille.  I imagine when the food critic called it a peasant's dish, the recipe including adding everything add the kitchen, but for me, it was a great mix of fresh vegetables (except for the peppers, which I bought frozen since they are so much cheaper).

The polenta was amazing broiled and dotted with Parmesan cheese.  I would definitely cook it that way again....very successful dinner, but I may add some more spices next time.

Best part of the meal-- my best friend Kristie was in town, and I was so happy to have some delicious, vegetarian food for her!!

Ratatouille Polenta

Ingredients 8 Sundried Tomatoes    1 Tbsp olive oil    1 cup chopped onion 5 garlic cloves 1 medium eggplant 1 medium zucchini    1 medium green pepper 1 cup sweet red peppers 28 oz canned crushed tomatoes    1 tsp sugar    1/4 tsp black pepper    1/2 tsp table salt    1 Tbsp ground basil    16 oz cooked polenta (polenta tube) 1/4 cup Kraft Grated parmesan & romano cheese blend    Instructions

  

• Soak the sun-dried tomatoes in warm water to cover until softened, about 15 minutes. Drain, discarding the liquid, then chop the tomatoes.
• Meanwhile, heat a nonstick pot or large pan. Swirl in the oil, then add the onion and garlic. Sauté until golden, about 7 minutes. Add the eggplant, zucchini, green and red bell peppers, tomatoes, sugar, salt, ground pepper, and the chopped sun-dried tomatoes; bring to a boil, stirring occasionally. Reduce the heat and simmer, covered, until the vegetables are softened and the ­flavors are developed, about 30 minutes. Stir in the basil, during the last 2 to 3 minutes of cooking.
• Meanwhile, preheat the broiler and spray a baking sheet with nonstick spray. Cut the polenta into 12 crosswise slices; arrange on the baking sheet. Sprinkle with the cheese and broil 5 inches from the heat until hot and the cheese is golden, about 4 minutes.
• Serve the ratatouille with the broiled polenta rounds.  6 points a serving.