Ingredients
- 1/2 teaspoon chilli flakes (optional)
- 1 cup polenta
- 3/4 cup grated mozzarella cheese
- olive oil cooking spray
- small basil leaves, to serve
Ratatouille
- 2 teaspoons olive oil
- 2 garlic cloves, crushed
- 1 large red onion, chopped
- 200g peeled pumpkin, chopped
- 3 baby eggplant, sliced
- 2 small zucchini, chopped
- 400g can diced tomatoes
Method
- Step 1Grease a 19cm (base) square cake pan. Place 3 cups of cold water and chilli flakes (if using) in a saucepan. Bring to the boil over high heat. Add polenta in a thin, steady stream, stirring constantly until combined. Reduce heat to low. Cook, stirring, for 5 to 6 minutes or until thick. Remove from heat. Stir in cheese. Pour polenta into prepared pan. Cool for 10 minutes. Cover and refrigerate for 1 hour or until firm.
- Step 2Make ratatouille: Heat olive oil in a large saucepan over medium heat. Add garlic, onion and pumpkin. Cook, stirring occasionally for 5 minutes or until onion is tender. Add eggplant and zucchini. Cook, stirring, for 5 minutes or until vegetables are just tender. Add tomatoes and 1/2 cup cold water. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 5 to 7 minutes or until vegetables are just tender. Remove lid and simmer for 5 to 7 minutes or until sauce thickens.
- Step 3Meanwhile, turn polenta onto a board. Cut into 4 squares. Cut each square in half to form 8 triangles. Spray a barbecue plate or chargrill with oil. Heat over medium heat. Cook polenta for 3 to 4 minutes each side or until golden and heated through. Divide polenta and ratatouille between plates. Serve topped with basil.
- Low fat
- Low kilojoule
- Low sodium
- Lower gi
- Vegetarian
Nutrition
1082 kj
Energy
8g
Fat Total
4g
Saturated Fat
6g
Fibre
11g
Protein
15mg
Cholesterol
178.83mg
Sodium
10g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
- Author: Liz Macri
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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