Polenta with Ratatouille(MicroWaved)

* Exported from MasterCook *

Polenta with Ratatouille (MicroWaved)

Recipe By : Prevention's Healthy One-Dish Meals (1996)
Serving Size : 4 Preparation Time :0:35
Categories : Low-Fat Quick'n'easy
Entree Vegetable
New

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups 1% low-fat milk
2 cups water
1 1/4 cups cornmeal -- coarse
1/2 teaspoon salt
2 teaspoons olive oil
1 cup chopped onions
1 tablespoon minced garlic
2 cups green bell peppers -- diced
2 cups eggplant -- peel and dice
2 cups tomatoes -- diced
1/4 cup fresh basil -- minced
1 teaspoon dried oregano
Freshly ground black pepper
1/4 cup shredded Monterey Jack cheese -- low-fat

Review: "Polenta, cooked cornmeal, is a cinch in the microwave. Here it is
topped with a vegetable melange from southern France."

POLENTA: In a rectangular 3-quart microwave-safe casserole, mix the milk and
water. Whisk in the cornmeal and salt.

Cover with vented plastic. Microwave on high power for a total of 12
minutes, or until most of the liquid is absorbed, stop and stir after 6
minutes.

Let stand, covered, for 5 minutes.

RATATOUILLE: Coat a large no-stick frying pan with no-stick spray. Add the oil
and place over medium-high heat. Add the onions, garlic and green peppers.
Cook, stirring frequently, for 5 minutes, or until the onions and peppers
begin to soften.

Add the eggplant, tomatoes, basil, oregano and black pepper. Cook, stirring
occasionally, for 10 minutes, or until the eggplant is tender.

TO SERVE: Spoon the vegetables over the cornmeal. Sprinkle with the Monterey
Jack. Microwave for 1 minute, or until the cheese melts.

7 minutes attention: 35 minutes total.
Per serving: 304 calories; 8.1 g. total fat (23%)
ISBN 0-87596-269-6 edited by Jean Rogers; listed Nov 1996 by Path c/o McRecipe



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