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Author Notes: Ratatouille is a yearly favorite, filled with summer's freshest ingredients. Here, corn adds an extra sweetness and crunch, which pairs well with the creamy polenta placed beneath it. Keep it vegan, or add a little grated Parm for an extra touch of richness. —Grace @ FoodFitnessFreshAir.com
- 1.5 cups dry polenta
- 3 tablespoons extra virgin olive oil
- 1 lg. onion, sliced
- 4 garlic cloves, diced
- 2 thin-fleshed peppers, sliced
- 3 medium tomatoes, diced
- 1/4 cup fresh chopped basil
- 2 tablespoons fresh chopped oregano
- 1 teaspoon chili pepper flakes
- 2 medium zucchini, sliced in half-moons
- 1 lg. cooked ear of corn, sliced from the cob
- 1/2 tablespoon parsley, chopped
- To taste Salt
- To taste Hot sauce
- In a large pot, heat olive oil over medium-high. Add onion, garlic and peppers, and saute until edges of the onions begin to brown, stirring occasionally.
- Add tomatoes, herbs, and chili pepper flakes, and season the pan generously with salt. Let cook 3 minutes, then add zucchini. Reduce heat to medium and simmer until zucchini are tender and some of the tomato juice cooks off, about 8 minutes.
- Meanwhile, toss corn with parsley, a drizzle of olive oil and dash of salt. Set aside. When ratatouille is finished adjust salt, to taste. Then, drizzle polenta or millet with olive oil, and place ratatouille on top. Add a spoonful of the corn. Serve, adding a dash or two of hot sauce, if using.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash