Ratatouille and Polenta Pot Pie and Basic Polenta recipes

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Ratatouille and Polenta Pot Pie

 

2 1/2 Tbs. olive oil

1 large onion, quartered and thinly sliced

1 large eggplant, peeled and cut into 3/4-inch cubes

1 tsp. salt

1 large green bell pepper, sliced

2 medium cloves garlic, minced

2 cups canned crushed tomatoes, or 2 large ripe tomatoes, seeded and chopped

1 medium zucchini, cut into 1/2-inch dice

2 Tbs. chopped fresh parsley

2 to 3 tsp. tomato paste

2 tsp. red wine vinegar

1 tsp. dried basil, or 1 Tbs. chopped fresh basil

1 recipe Basic Polenta, (soft version) below

 

 

 

In large ovenproof Dutch oven, heat 1 tablespoon oil over medium heat. Add

_onion and cook, stirring often, until _softened, about 6 minutes. Add remaining

1 1/2 tablespoons oil, eggplant and 1/2 teaspoon salt and cook, stirring often,

3 minutes.

Add bell pepper and garlic and cook, stirring often, until eggplant begins to

soften, 6 to 7 minutes. Stir in tomatoes and zucchini. Cover partially, reduce

heat to low and simmer, stirring often to prevent sticking, 10 minutes.

Add parsley, tomato paste, vinegar, basil, remaining 1/2 teaspoon salt and

freshly ground pepper to taste. Simmer, uncovered, 3 minutes. Remove from heat,

smooth top with a spoon and cool 1 hour.

Meanwhile, make soft polenta. As soon as it is quite thick but still pourable,

immediately scrape warm polenta over ratatouille, spreading evenly with spoon.

Let cool 30 minutes.

Preheat oven to 375F. Cover Dutch oven with lid or foil and bake until heated

through, 35 to 40 minutes. Remove from oven and let stand, covered, 10 minutes

before serving.

 

8 servings

 

Source: Vegetarian Times Issue: March 1, 2000 p.63

Formatted by Chupa Babi: 07.07.08

 

Nutritional Information

Per serving: Calories: 190, Protein: 4g, Total fat: 7g, Carbs: 30g, Cholesterol:

0mg, Sodium: 413mg, Fiber: 5g, Sugars: 0g

 

When you pour a thick layer of polenta over ratatouille and bake it, you end up

with a delicious pot pie. Covering the dish during baking helps keep the polenta

soft rather than crusting over.

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Basic Polenta

 

1 1/2 cups yellow cornmeal

1 Tbs. olive oil, or butter

1 1/4 tsp. salt

 

 

 

 

 

In medium nonstick saucepan, bring 4 1/2 cups cold water and salt to a boil over

medium heat. Gradually add cornmeal, stirring almost continuously with a wire

whisk. When mixture starts to thicken, stir in oil with a wooden spoon.

Reduce heat to low. Continue to stir until polenta is quite thick and creamy,

taking care to scrape entire bottom and sides of pan, about 30 minutes.

Soft version: Serve at once, use in recipes as directed, or hold over a pan of

simmering water for up to 1 hour.

Firm version: Immediately scrape warm mixture into lightly oiled 9 x 5-inch loaf

pan. Cool to room temperature, about 30 minutes. Cover with plastic wrap and

refrigerate overnight.

 

6 servings

Source: Vegetarian Times Issue: March 1, 2000 p.62

Formatted by Chupa Babi: 07.07.08

 

Nutritional Information

Per serving: Calories: 146, Protein: 3g, Total fat: 3g, Carbs: 27g, Cholesterol:

0mg, Sodium: 445mg, Fiber: 3g, Sugars: 0g

 

" These are the basic proportions for making polenta, which can change character

according to the kind of cornmeal used and the ratio of cornmeal to water.

Polenta should be stirred almost continuously, though you can be somewhat more

relaxed about it if you use a nonstick saucepan. As polenta starts to thicken,

it tends to splatterso wear an oven mittbut once it is quite thick, it is less

likely to jump out of the pan. "

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