Featured Recipe: Ratatouille Polenta Squares (GMO-Free, Gluten-Free, Vegan)

September 30, 2015
Ratatouille Polenta Squares
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Featured Recipe: Ratatouille Polenta Squares (GMO-Free, Gluten-Free, Vegan)

This hearty dish showcases the nourishing flavours of Fall’s arrival, while keeping your dinner table entirely GMO-Free, Vegan and Gluten-Free!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Dish
Cuisine: French, Gluten-Free, Italian, Vegan
Servings: 8 People

Ingredients

Polenta

  • 6 Cups Water
  • 2 Cups Organic Yellow Corn Meal
  • 2 tbsp "Sarafino" Extra Virgin Olive Oil
  • Sea Salt to taste

Ratatouille

  • 1 Organic Eggplant (Medium, Diced)
  • 5 Organic Heirloom Tomatoes (Medium, Diced)
  • 2 Organic Zucchini (Large, Sliced)
  • 2 Organic Red Sheppard Peppers (Large, Diced)
  • 1 Cup Organic Kalamata Olives (Pitted, Halved)
  • 2 Cups Organic Shallots (Minced)
  • 2 tbsp Organic Garlic (Minced)
  • 0.5 Cup "Sarafino" Extra Virgin Olive Oil
  • 2 tbsp Organic Fresh Thyme (Destemmed)
  • 2 Organic Bay Leaves
  • Black Pepper to Taste
  • Sea Salt to taste

Instructions

  • In a medium sized pot, bring 6 cups of seasoned water to a boil and slowly whisk in the corn meal.
  • Cover with a tight fitting lid and, after cooking on low for 10 minutes, whisk in 2 tbsp of olive oil.
  • Pour polenta into a large greased non-stick or glass casserole dish and allow it to set while preparing your ratatouille.
  • Cook your eggplant and zucchini separately over medium heat with a pinch of salt and 2 tbsp of olive oil in each pan, for about 10 minutes or until fully cooked.
  • Transfer into a bowl, add 2 more tbsp of olive oil to one of the pans and sauté your shallots, garlic and peppers for about 10 minutes over medium heat - or until fully cooked. Then, add to the same bowl.
  • In a medium sized pot, cook your tomatoes in 2 tbsp of olive oil with Kalamata olives, thyme, bay leaves, salt and pepper over medium heat for 10 minutes. Then, add all of the pre-cooked ingredients from the bowl.
  • Cut your polenta into 8 squares and plate by ladling the ratatouille on top, decorating with a few sprigs of fresh thyme.

Notes

Each Serving Contains:
439 calories; 6 g protein; 31 g total fat (0 g trans fat); 43 g total carbohydrates (8 g of sugar); 282 mg sodium (From olives only - no added salt)
Posted in Dairy-Free, Gluten-Free, Meals, Nut-Free, Recipes, Vegan, Vegetarian