Ingredients
4 cups water1/2 teaspoon salt, divided1 cup cornmeal1/2 cup minced fresh basil1 medium eggplant, peeled and cut into 1/2-inch cubes1 medium onion, halved and sliced1 medium green pepper, julienned5 tablespoons olive oil, divided4 garlic cloves, minced1 can (14-1/2 ounces) diced tomatoes, drained1/2 cup pitted Greek olives, sliced1 teaspoon dried oregano1/4 teaspoon pepperFresh basil leaves
Preparation
In a large heavy saucepan, bring water and 1/4 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Stir in basil.
Spread into an 8-in. square baking dish coated with cooking spray. Refrigerate for 30 minutes.
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 until vegetables are tender, 10-12 minutes.
Cut polenta into 4 squares. In another large skillet, cook polenta in remaining oil in batches until golden brown, 7-8 minutes on each side. Serve with ratatouille; garnish with basil.
