Polenta Bake with Ratatuille Sauce
Team: Pickle Pals
Host School: Ferrisburgh Middle School
Age Group: Middle School
Ingredients
POLENTA
2 Cups instant polenta or corn meal
4 cups water
6 Tablespoons butter
Lemon zest of 2 lemons
Salt and Pepper
RATATOUILLE
1/3 cup olive oil
6 cloves garlic, chopped
1 Eggplant, diced
1 red onion, chopped
6 tomatoes, diced
1 15 oz. can peeled tomatoes, squeezed
1 zucchini, diced
1 yellow sauash, diced
2 red peppers, chopped
1 small celeiac, peeled and diced
3 Tablespoons fresh basil, chopped
Salt and Pepper
2 cups cheddar cheese
Preparation Instructions
Boil water and add butter. Add polenta slowly to water and stir vigorously with a whisk until there are no lumps and all the water is absorbed. Season with salt and pepper to taste. Cook over low heat for 5 minutes. grease a 9 bread loaf pan and pour or scoop in polenta. Set aside or refrigerate until ready to use.
Saute onions and garlic in olive oil until soft. Add all other chopped vegetables and simmer over low heat for 45 minutes, stirring occasionally to ensure vegetables do not burn or stick to bottom of pan. Add salt and pepper to taste and fresh basil.
Unmold polenta and slice into 1/2 inch thick slices. Top with ratatouille and cheddar cheese and place on baking sheet lined with parchment paper. Bake in a #50 degree oven for 10-12 minutes and serve.