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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 teaspoon salt to a 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 basil. | 2. Spread into an 8-in. square baking dish coated with cooking spray. Refrigerate for 30 minutes. | 3. Meanwhile, in a large skillet, saute the eggplant, onion and green pepper in 2 tablespoons 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 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. | 5. Prep time does not include chilling time. | ---------------------------------------------------------------------------

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	minced	2.76	0.318	0.37799999999999995	0.0768
eggplant	1		peeled cut	-	-	-	-
onion	1		halved sliced	44.0	10.274000000000001	1.21	0.11
green pepper	1		julienned	23.8	5.5216	1.0234	0.2023
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
greek olive	1/2	cup	pitted sliced	-	-	-	-
oregano	1	teaspoon	dried	2.65	0.6892	0.09	0.0428
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.