Tuesday, June 30, 2015

Large Polenta Pizza with Ratatouille

0 comments

Makes 4 to 6 servings

For the pizza:

Olive oil for the pan

1 tablespoon of salt

11/4 cups polenta

3 tablespoons butter

11/4 cup freshly grated Parmesan

Fresh ground pepper

For the ratatouille:

3 tablespoons olive oil

2 large onions, sliced into rounds

2 cloves of garlic, minced

1/2 each: red and green bell pepper, coarsely chopped

1 zucchini, diced

1 eggplant, diced

4 nice big tomatoes, coarsely chopped

1 tablespoon chopped fresh thyme leaves

1 tablespoon harissa, or to taste

Salt, fresh ground pepper

3 tablespoons chopped fresh parsley

1. Oil a 12-inch round cake pan or baking dish. Add the salt to 4 cups water in a large saucepan and bring to a boil over high heat. Pour in the polenta in a thin stream, stirring constantly until smooth. Reduce the heat to low, and cook, stirring frequently, until polenta is thick. If you see a lump, stir vigorously until it dissolves. Add the butter and 3/4 cup of the parmesan, and stir until all is absorbed. Taste for salt and pepper.

2. Pour the polenta into the oiled cake pan. Use the back of a spoon dipped in water to smooth out the polenta. Let cool completely and solidify.

3. Heat the oil in a large skillet over medium heat. Add the onions and saute for a few minutes, until soft and light brown, then add the garlic and saute for 1 minute, until fragrant. Add the remaining ingredients except the parsley, reduce the heat to low, and cook for 30 minutes, until the vegetables are nicely tender. Sprinkle with the parsley and drizzle with a little more oil just prior to serving. Let cool.

4. Preheat the oven to 350 degrees. Top the polenta with the cooled ratatouille, leaving a little space around the perimeter. Sprinkle with the remaining parmesan, and bake for 25 minutes, until the edges start to brown.

-
From Homemade Summer by Yvette van Boven

Per Serving (based on 6): 382 calories; 12 grams protein; 42 grams carbohydrates; 8 grams sugar; 20 grams fat; 30 milligrams cholesterol; 1,423 milligrams sodium; 6 grams dietary fiber.

0 comments
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
 
comments powered by Disqus
Latest Videos:
Also on Philly.com
letter icon Newsletter