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Salads & sides

Polenta with Ratatouille Sauce

photo by:kraft
time
prep:
15 min
total:
1 hr 5 min
servings
total:
8
Magazine Acquisition

what you need

3
cups  water
3/4
cup  creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
2
cloves  garlic, minced, divided
1/4
cup  KRAFT Grated Parmesan Cheese, divided
1/2
tsp.  dried basil leaves, divided
3
Tbsp.  olive oil, divided
1
medium  eggplant, peeled, chopped (about 2-1/2 cups)
1
cup  chopped tomato
1/3
cup  sliced onion
1/3
cup  chopped green pepper
1
cup  tomato juice

Make It

BRING water to boil in large saucepan over high heat. Gradually add cereal, stirring constantly until well blended. Stir in 1/2 of the garlic. Cook 1 to 3 minutes or until thickened, stirring constantly.

SPREAD cereal mixture into greased and foil-lined 8-inch square pan; sprinkle with 2 Tbsp. of the cheese and 1/4 tsp. of the basil. Cover; refrigerate 30 minutes or until firm. Cut into 4 (4-inch) squares; cut each square diagonally in half to form a total of 8 triangles.

HEAT 1 Tbsp. of the oil in large skillet. Add 4 of the polenta triangles. Cook 3 minutes on each side or until lightly browned on both sides. Remove from skillet; keep warm. Repeat with remaining polenta triangles, cooking in 1 Tbsp. of the remaining oil.

HEAT remaining 1 Tbsp. oil in same skillet. Add eggplant, tomato, onion, green pepper and remaining garlic; cook 5 minutes or until eggplant is tender, stirring occasionally. Add tomato juice and remaining 1/4 tsp. basil; mix well. Bring to boil. Reduce heat to low; simmer 3 minutes, stirring occasionally. Serve over polenta triangles. Sprinkle with remaining 2 Tbsp. cheese.

Kraft Kitchens Tips

Substitute
Substitute KRAFT 100% Grated Romano Cheese for Parmesan cheese.
Variation
To serve polenta "soft," cook cereal and vegetable mixtures as directed. Serve polenta topped with vegetable mixture; sprinkle with remaining 2 Tbsp. cheese.
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RecipeDetail
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