Summer Squash Ratatouille over Creamy Corn Polenta

Summer Squash Ratatouille over Creamy Corn Polenta

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dinner

Summer Recipes Nut-Free Soy-Free Gluten-Free Hearty Vegetables Squash Dinner Italian
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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
432
FAT
12g
CARBOHYDRATES
64g
PROTEIN
9g

MAIN INGREDIENTS

  1. 1 can stewed tomatoes
  2. 2 cloves garlic, peeled
  3. 2 zucchini
  4. 2 yellow squash
  5. 1 small eggplant
  6. 1 ear fresh summer corn
  7. 2 tablespoons olive oil*
  8. 1 sprig fresh rosemary
  9. 1 cup white wine
  10. 1/2 cup polenta
  11. 2 cups vegetable stock
  12. salt and pepper to taste*
  13. *not included

TOOLS

  • 2 Sauce Pans

INSTRUCTIONS

1
Rinse and dry all vegetables. Dice zucchini, squash and eggplant into a medium dice. Mince garlic. Slice off all corn kernels with a knife.
2
In a sauce pan over medium-high heat, add 2 tablespoons of olive oil. Add diced eggplant, and sauté for 3 minutes, browning slightly.
3
Add zucchini, squash and garlic, and cook for 5 more minutes or until soft. Add white wine, reduce heat and continue to next step.
4
In the second sauce pan, add vegetable stock, rosemary (still on the sprig) and corn. Once the stock is boiling, remove the sprig of rosemary using a slotted spoon and add the polenta, stirring frequently. Cook for 5 minutes, or until all water is absorbed, continuing to stir the entire time.
5
Add tomatoes to ratatouille, slightly crushing with a spoon. Season with salt and pepper and reduce heat to low, simmer until polenta is ready to serve.
6
Spoon polenta into a bowl and top with ratatouille, enjoy!