Polenta with Ratatouille

Polenta with Ratatouille is a comforting and hearty dish that combines creamy polenta with a vibrant medley of vegetables. This vegetarian delight offers a perfect balance of flavors and textures, making it an ideal main course for any meal.

Ingredients

• Polenta - 150 grams
• Vegetable broth - 500 milliliters
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Zucchini - 1 medium, diced
• Bell pepper - 1 medium, diced
• Eggplant - 1 small, diced
• Tomatoes - 2 medium, chopped
• Fresh basil - 10 grams, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. In a pot, bring 500 milliliters of vegetable broth to a boil.
2. Gradually whisk in 150 grams of polenta, stirring continuously to avoid lumps.
3. Reduce heat to low and cook the polenta for about 20 minutes, stirring frequently until creamy.
4. In a separate skillet, heat 2 tablespoons of olive oil over medium heat.
5. Add 1 diced onion and 2 minced garlic cloves, sautéing until the onion is translucent.
6. Add 1 diced zucchini, 1 diced bell pepper, and 1 small diced eggplant to the skillet, cooking for about 5-7 minutes until the vegetables soften.
7. Stir in 2 chopped tomatoes, cooking for another 5 minutes until the mixture is thick and well combined.
8. Season with salt, black pepper, and 10 grams of chopped fresh basil.
9. To serve, spoon the creamy polenta onto plates and top with the ratatouille mixture.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 55 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with vitamins and antioxidants from the vegetables.

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