Basil Polenta with Ratatouille
"For our wedding reception, we wanted to provide a vegan menu to our guests. Not one complained; they raved about the polenta topped with colorful ratatouille, our version of the classic French stewed vegetable dish. —Kimberly Hammond, Kingwood, Texas..."
INGREDIENTS
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4 cups water
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1/2 teaspoon salt, divided
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1 cup cornmeal
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1/2 cup minced fresh basil
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1 medium eggplant, peeled and cut into 1/2-inch cubes
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1 medium onion, halved and sliced
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1 medium green pepper, julienned
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5 tablespoons olive oil, divided
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4 garlic cloves, minced
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1 can (14-1/2 ounces) diced tomatoes, drained
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1/2 cup pitted Greek olives, sliced
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1 teaspoon dried oregano
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1/4 teaspoon pepper
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Fresh basil leaves
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