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Polenta with Ratatouille Sauce
Makes 8 servings.
- 3 cups water
- 3/4 cup CREAM OF WHEAT Cereal, (1-min, 2-1/2-min or 10-min cook time), uncooked
- 2 cloves garlic, minced, divided
- 1/4 cup grated Parmesan cheese, divided
- 1/2 teaspoon dried basil leaves, divided
- 3 tbls. olive oil, divided
- 1 medium eggplant, peeled, chopped
- 1 cup chopped tomato
- 1/3 cup sliced onion
- 1/3 cup chopped green pepper
- 1 cup tomato juice
- BRING water to boil in large saucepan over high heat. Gradually add cereal, stirring constantly until well blended. Stir in 1/2 of the garlic. Cook 1 to 3 minutes or until thickened, stirring constantly.
- SPREAD cereal mixture into greased and foil-lined 8-inch square pan; sprinkle with 2 Tbsp. of the cheese and 1/4 tsp. of the basil. Cover; refrigerate 30 minutes or until firm. Cut into 4 (4-inch) squares; cut each square diagonally in half to form a total of 8 triangles.
- HEAT 1 Tbsp. of the oil in large skillet. Add 4 of the polenta triangles. Cook 3 minutes on each side or until lightly browned on both sides. Remove from skillet; keep warm. Repeat with remaining polenta triangles, cooking in 1 Tbsp. of the remaining oil.
- HEAT remaining 1 Tbsp. oil in same skillet. Add eggplant, tomato, onion, green pepper and remaining garlic; cook 5 minutes or until eggplant is tender, stirring occasionally. Add tomato juice and remaining 1/4 tsp. basil; mix well. Bring to boil. Reduce heat to low; simmer 3 minutes, stirring occasionally. Serve over polenta triangles. Sprinkle with remaining 2 Tbsp. cheese.
- Substitute: Substitute grated Romano cheese for Parmesan cheese.
- Variation: To serve polenta "soft," cook cereal and vegetable mixtures as directed. Serve polenta topped with vegetable mixture; sprinkle with remaining 2 Tbsp. cheese.
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