* Exported from MasterCook * Polenta with Ratatouille (MicroWaved) Recipe By : Prevention's Healthy One-Dish Meals, 1996 Serving Size : 4 Preparation Time :0:35 Categories : Low-Fat Quick'n'easy Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c Low-fat milk (1%) 2 c Water 1 1/4 c Coarse corn meal 1/2 ts Salt 2 ts Olive oil 1 c Onions -- chopped 1 tb Garlic -- minced 2 c Green bell peppers -- diced 2 c Eggplant -- peel and dice 2 c Tomatoes -- diced 1/4 c Fresh basil -- minced 1 ts Dried oregano Freshly ground black pepper 1/4 c Low-fat Monterey Jack cheese -- - shredded Preparation time: 7 minutes Total time: 35 minutes Polenta, cooked corn meal, is a cinch in the microwave. Here it is topped with a vegetable melange from southern France. Polenta: In a rectangular 3 qt microwave-safe casserole, mix the milk and water. Whisk in the corn meal and salt. Cover with vented plastic. Microwave on high power for a total of 12 minutes, or until most of the liquid is absorbed, stop and stir after 6 minutes. Let stand, covered, for 5 minutes. Ratatouille: Coat a large no-stick frying pan with no-stick spray. Add the oil and place over medium-high heat. Add the onions, garlic and green peppers. Cook, stirring frequently, for 5 minutes, or until the onions and peppers begin to soften. Add the eggplant, tomatoes, basil, oregano and black pepper. Cook, stirring occasionally, for 10 minutes, or until the eggplant is tender. To Serve: Spoon the vegetables over the corn meal. Sprinkle with the Monterey Jack. Microwave for 1 minute, or until the cheese melts. - - - - - - - - - - - - - - - - - -