Ratatouille with Polenta Squares ★★★★★1 review

Serves 1 | Prep time: 30 mins | Cooking time: 45 mins

INGREDIENTS

Ratatouille

• 1/2 cup eggplant, diced
• 1 tsp olive oil (optional)
• 1/2 small onion, diced
• 1 small clove garlic, crushed
• 1/2 tsp Massel salt-reduced stock powder
• 1/4 red capsicum (bell pepper), diced
• 1/4 green capsicum (bell pepper), diced
• 1/2 cup zucchini, diced
• Mixed herbs
• 1/4 cup canned tomatoes (diced or crushed)
• 1 cup borlotti beans (canned)
• 1/4 cup parsley, finely chopped

Polenta Squares

• 1/2 cup water
• 1/3 cup cornmeal (also called polenta)
• Pinch of iodised salt (optional)
• A generous grating of black pepper
• Basil, oregano, or other herbs (optional and to taste)

METHOD

Polenta Squares

1. Bring the water to a simmer in a small pot over a medium heat, then add the polenta gradually and stir constantly.
2. Reduce to low heat, then stir in other ingredients (herbs, salt and pepper to taste) until thickened. It may take 3-5 minutes for it to thicken. Remove from heat.
3. Lightly oil a pan or container and press the polenta mixture into it, so that it is about 1 cm thick (just less than an inch).
4. Let it cool then refrigerate until chilled and solid. Can leave in the fridge for at least 30 minutes or overnight.
5. Remove from the pan and slice into squares.
6. Brown the polenta squares in a lightly-oiled non-stick pan (or simply microwave until warm).

Ratatouille

1. Place the diced eggplant in a bowl and cover with water. Make sure it stays fully submerged to remove the bitterness. Leave to soak for 30 minutes.
2. Heat a little olive oil in a heavy pan. Add the onions and garlic and sauté, stirring, for about 5 minutes or until softened and golden.
3. Add the drained and rinsed eggplant and the stock powder and cook for another 5 minutes or so until softening, adding a little water as needed. Then add the capsicum and zucchini and cook for a few more minutes.
4. Transfer vegetables into a casserole dish, adding the mixed herbs, diced tinned tomatoes and borlotti beans. Cover and cook at low-moderate heat in the oven until the vegetables are tender. When cooked, stir in the chopped parsley and serve with the polenta squares.