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Polenta with Ratatouille Sauce
Polenta with Ratatouille Sauce

Polenta with Ratatouille Sauce

1 Hr(s) 5 Min(s)
15 Min(s) Prep
50 Min(s) Cook
Healthy Living
No need to purchase polenta to make this ratatouille sauced dish. Made with creamy wheat hot cereal and garlic, ours is a cinch to make!
What You Need
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8 servings
Original recipe yields 8 servings
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
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Let's Make It
1
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.
2
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.
3
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.
4
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.
Kitchen Tips
Tip 1
Substitute
Substitute KRAFT 100% Grated Romano Cheese for Parmesan cheese.
Tip 2
Variation
To serve polenta "soft," cook cereal and vegetable mixtures as directed. Serve polenta topped with vegetable mixture; sprinkle with remaining 2 Tbsp. cheese.
Nutrition
Calories
140
Calories From Fat
0
% Daily Value*
Total Fat 7g
9%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 170mg
7%
Total Carbohydrates 18g
7%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 4g
8%
Vitamin A
15%
Vitamin C
10%
Calcium
8%
Iron
30%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
Makes 8 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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