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Polenta With Ratatouille Sauce

  • Prep Time: 15 Minutes (Total Time: 1 Hour 15 Minutes)
  • Serving Size: 8
  • 3 cups Water
  • 3/4 cup Creamy Wheat (enriched Farina) Hot Cereal (1 Minute, Two & Half Minutes Or 10 Minutes Cook Time), Uncooked
  • 2 Cloves Garlic, Minced, Divided
  • 1/4 cup KRAFT 100 Percent Grated Parmesan Cheese, Divided
  • 1/2 teaspoon Dried Basil Leaves, Divided
  • 3 tablespoons Olive Oil, Divided
  • 1 Medium Eggplant, Peeled, Chopped (about Two & Half Cups)
  • 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. KRAFT KITCHENS TIPS Substitute Substitute KRAFT 100% 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.