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Polenta Wedges With Ratatouille

fast.cook's picture
Ingredients
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Corn
Interest: 
Quick

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