Summer Squash Ratatouille over Creamy Corn Polenta

Summer Squash Ratatouille over Creamy Corn Polenta

GET RECIPES DELIVERED
dinner

The fresh corn in this polenta recipe creates levels of flavor that are the perfect base for our summer squash ratatouille. It's creamy, yet light and healthy – great for any night of the week!

Summer Recipes Nut-Free Soy-Free Gluten-Free Hearty Vegetables Squash Dinner Italian
GET RECIPES DELIVERED
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!