Ratatouille with Creamy Polenta
30 min Prep Time
300 min Cook Time
5 hr 30 min Total Time
6 Servings
265 Calories
28 g Carbohydrates
12 g Total Fat
For the Ratatouille
2 cloves garlic, finely minced
1 onion, cut into thin wedges
1 red bell pepper, cut into thin 1-inch pieces
1 eggplant, cut into ½-inch cubes
2 zucchini and 1 yellow squash, cut into ½-inch cubes
1 sprig fresh thyme or ½ teaspoon dried
1 tablespoons olive oil
1 (14.5-ounce) can diced tomatoes
2 tablespoons balsamic vinegar
¼ cup chopped fresh basil
¾ cup grated or shredded Parmesan cheese, divided
Salt and pepper
For the creamy polenta
½ cup instant polenta
Salt and pepper
1 tablespoon butter
1 cup shredded mozzarella or Fontina cheese
For the ratatouille:
1. Spray liner of slow cooker with cooking spray. Layer garlic, onion, pepper, eggplant and squash. Add thyme; drizzle with oil. Add tomatoes over the top.
2. Cover and cook on low 5 hours or until tender and reduced to thickness of stew. Stir in vinegar, basil and ¼ cup cheese. Serve over polenta. Serve with remaining cheese.
For the polenta:
1. In medium saucepan, bring 1 ½ cups water to a boil. Whisk in polenta.
2. Reduce heat to very low and cook, stirring, until polenta pulls away from the pan, 4 to 5 minutes.
3. Season with salt and pepper; stir in butter.
4. Add cheese and stir until melted.
PER SERVING
Calories: 265
Protein: 12 g
Carbohydrate: 28 g
Fiber: 6 g
Total Fat: 12 g
Saturated Fat: 6 g
Cholesterol: 29 mg
Calcium: 145% DV
Sodium: 359 mg
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