Polenta Wedges With Ratatouille
|Vegetable stock||750 Milliliter (3 cups)|
|Water||250 Milliliter (1 cup)|
|Polenta||170 Gram (1 cup)|
|Grated romano cheese||40 Gram (coarsely, 1/4 cup)|
|Olive oil||60 Milliliter (1/4 cup)|
|Onion||200 Gram, sliced (1 large one)|
|Red capsicum||400 Gram (2 medium sized ones)|
|Zucchini||360 Gram (3 medium sized ones)|
|Canned tomatoes||400 Gram (1 can)|
|Tomato paste||60 Milliliter (1/4 cup)|
|Bottled pesto||2 Tablespoon|
Oil 22cm round sandwich cake pan.
Bring stock and water to boil in large pan; add polenta, simmer, stirring, about 10 minutes or until polenta thickens.
Stir in cheese.
Press polenta into prepared pan; cover, refrigerate 30 minutes or until set [can be prepared ahead to this point; refrigerate overnight or freeze] Heat 1 tablespoon of the oil in large pan; cook onion, stirring, until just soft.
Halve and remove seeds from capsicums; cut the capsicum and zucchini into long, 1 cm-wide strips; add to pan with the undrained crushed tomatoes, paste and pesto.
Bring to boil; simmer, uncovered, until vegetables are tender.
Meanwhile, turn polenta onto board; cut into 8 wedges.
Heat remaining oil in pan; cook polenta wedges, in batches, until browned both sides.
Serve polenta wedges with ratatouille.