Grilled Polenta and Ratatoulle

I found very easy way to cook polenta – in the oven. Just mix it with water and bake. No stirring, just it. I cut cooled polenta in circles and grill it a little to add stripes. Serve with plain ratatouille  (recipe adapted from Food Network ) on top for meatless Monday dinner. For next day lunch I added chopped cooked sausage and sunny-side eggs on top – very great addition, I say.

 

For Polenta Circles:

Yield: 13 each

1 cup polenta
4 cup water (I used homemade light chicken broth)
1/2 tsp. salt
1/4 cup fresh grated Parmesan cheese

Preheat the oven to 350 degrees.

Combine the polenta, water and salt in a 2-quart baking dish. Stir together, and place in the oven. Bake 50 minutes. Remove from the oven, and stir in the Parmesan cheese. Use a spatula to stir the polenta well, and return to the oven for 10 minutes. Scrape into a sprayed cookies pan and chill, cut with round cookie cutter (I used ball jar lid) into 12-13 circles. Cook on grill or skillet until brown marks.

Each circle is about 85 calories

For ratatouille:

Yield: 4 cups

1/2 cup sweet onion, diced
1 small eggplant, chopped
1 medium zucchini, chopped
1 medium summer squash. chopped
1/2 red pepper, chopped
1 garlic clove, minced
1 cup tomatoes, peeled, seeded and chopped
1/2 teaspoon fresh thyme leaves
1 tbsp. basil leaves, chopped
2 tbsp. parsley leaves, chopped
salt and pepper

Heat a large sauté pan over medium heat and spray with cooking spray. Add the onions and garlic to the pan. Cook the onions, stirring occasionally, until they are wilted and lightly caramelized, about 5 to 7 minutes. Add the eggplant and thyme to the pan and continue to cook, stirring occasionally, until the eggplant is partially cooked, about 5 minutes. Add red peppers, zucchini, and squash and continue to cook for an additional 5 minutes. Add the tomatoes, basil, parsley, and salt and pepper, to taste, and cook for a final 5 minutes. Stir well to blend and serve either hot or at room temperature.

1 serving (1/2 cup) is about 42 calories

Instagram of my egg-addition lunch (with baked apple for dessert)

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