Dinner Tonight: Easy, Creamy Polenta with Ratatouille

Dinner Tonight: Easy, Creamy Polenta with Ratatouille

creamy-polenta-ratatouille-bowl-recipe

Jennifer Causey, Food Styling: Chelesa Zimmer, Prop Styling: Mindi Shapiro

Ingredients

  • 1 cup whole milk
  • 3 1/4 cups low-sodium chicken broth
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup uncooked stone-ground grits
  • 2 ounces grated Parmesan (about 1/2 cup)
  • 2 teaspoon olive oil
  • 1/2 cup sliced shallots (from 2 large shallots)
  • 1 1/2 cups diced zucchini (from 2 small zucchini)
  • 1 1/2 cups diced eggplant (from 1 small eggplant)
  • 3/4 cups canned unsalted chickpeas, drained and rinsed
  • 1 1/2 cups diced tomatoes (from 2 medium-large tomatoes)
  • 1/2 cup chopped fresh basil

Preparation

  1. Watch the video:

    • Active:
    • Total:
    • Polenta is a dish made from coarsely ground corn meal, aka grits.
    • Yield: Serves 4

    Nutritional Information

    Calories per serving: 373
    Fat per serving: 9g
    Saturated fat per serving: 4g
    Cholesterol per serving: 19mg
    Fiber per serving: 7g
    Protein per serving: 20g
    Carbohydrates per serving: 54g
    Sodium per serving: 622mg
    Iron per serving: 3mg
    Calcium per serving: 326mg
    Alan Hickman

Polenta is a dish made from coarsely ground corn meal, aka grits.

Source: http://www.health.com/recipes/creamy-polenta-ratatouille