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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large heavy saucepan, bring water and 1/2 tsp salt to boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon for 15-20 minutes or until polenta is thickened and pulls away cleanly from the sides of the pan. Stir in minced basil. | 2. Spread info an 8-in square baking dish coated with cooking spray. Refrigerate for 30 minutes. | 3. Meanwhile, in a large skillet, sauté the eggplant, onion and green pepper in 2 tbsp oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives, oregano, pepper and remaining salt. Cook and stir over medium heat for 10-12 minutes or until vegetables are tender. | 4. Cut the polenta into four squares. In another large skillet, cook polenta in remaining oil in batches for 7-8 minutes on each side or until golden brown. Serve with ratatouille; garnish with basil leaves. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
water	4	cups		0.0	0.0	0.0	0.0
salt	1	teaspoon	divided	-	-	-	-
cornmeal	1	cup		441.64	93.8058	9.9064	4.3798
basil	1/2	cup		2.76	0.318	0.37799999999999995	0.0768
eggplant	1		medium peeled diced	-	-	-	-
onion	1		medium halved sliced	64.0	14.944	1.76	0.16
green bell pepper	1		julienned	-	-	-	-
olive oil	5	tablespoons	divided	596.7	0.0	0.0	67.5
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
tomato	1	can	diced drained	62.068999999999996	13.7631	3.2384	0.5397
kalamata olive	1/2	cup	sliced pitted drained	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
black pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
basil leaf				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.