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Polenta with Ratatouille
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Polenta with Ratatouille
  • 1 roll polenta
  • 1 small eggplant, cubed
  • 1 onion, chopped
  • 2 summer squash, sliced
  • 1 clove garlic, minced
  • Pinch of dried thyme and oregano leaves
  • 1/2 c. fresh or frozen bell pepper strips
  • 1 tomato peeled and diced or 1/2 c. spaghetti sauce, to taste
  • 1/2 can kidney beans (opt.)
  1. Slice a roll of polenta into 1/2 inch slices and place slices in a nonstick skillet to brown.
  2. Meanwhile steam eggplant cubes and onion in a small saucepan for 5 minutes.
  3. Add summer squash slices and chopped bell pepper, garlic and herbs.
  4. When tender, stir in tomato or bottled spaghetti sauce and heat until steamy.
  5. Serve over the browned polenta slices.

NOTE: Some white kidney beans heated with your sauce or added to a salad complete the meal.

Serves 2 – 4.