RCI-VG.002.0003.001

Ratatouille with Polenta

Name: Ratatouille with Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 16 unit -oz. package refrigerated and cooked polenta; 1 tablespoon olive oil; 1 unit green bell pepper (seeded and chopped); 1 unit red bell pepper (seeded and chopped); 2 cloves garlic (minced); 1 small onion (thinly sliced); 1 small eggplant (cubed); 1 unit yellow summer squash or zucchini (sliced); 1 unit tomato (chopped); 1 unit bay leaf; 3 sprigs fresh thyme; 3 tablespoons chopped fresh parsley

Ratatouille with Polenta from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

-oz. package refrigerated and cooked polenta
1 16 unit
olive oil
1 tablespoon
green bell pepper
seeded and chopped
1 unit
red bell pepper
seeded and chopped
1 unit
garlic
minced
2 cloves
onion
thinly sliced
1 small
eggplant
cubed
1 small
yellow summer squash or zucchini
sliced
1 unit
tomato
chopped
1 unit
bay leaf
1 unit
fresh thyme
3 sprigs
chopped fresh parsley
3 tablespoons

Method

Prepare according to traditional method. (Directions were not provided in the legacy source.)

Ratatouille with Polenta

Ingredients

Method

What Makes This Variant Distinct