Ingredients
- FOR THE RATATOUILLE:
- ♡ 2 Tablespoons Of Olive Oil
- ♡ 1 Onion - Chopped
- ♡ 3 White Zucchini – Halved & Sliced
- ♡ 1 Red Capsicum - Chopped
- ♡ 1 Teaspoon Dried Oregano
- ♡ 1 Can Diced Tomatoes
- ♡ To Serve: Sour Cream And Roasted Pumpkin Seeds
- FOR THE POLENTA:
- ♡ 4 Cups Of Water
- ♡ 1 Cup Of Polenta
- ♡ ½ Cup Of Parmesan Cheese
- ♡ 1 Tablespoon Of Butter
- ♡ Salt And Pepper, To Taste
Instructions
- FOR THE RATATOUILLE:
- ♥ In a casserole dish add oil and onion stir fry until soft.
- ♥ Add zucchini and capsicum stir fry for 1 minute. Add oregano and tomatoes.
- ♥ Reduced heat and simmer for 15 minutes or until vegetable are soft.
- ♥ Serve on top of polenta with a big dollop of sour cream, sprinkled with pumpkin seeds.
- FOR THE POLENTA:
- ♥ As the ratatouille cooks, bring the water to boil in a saucepan.
- ♥ Reduce the heat and slowly pour in the polenta, stirring constantly with a balloon whisk.
- ♥ When the polenta is well mixed with the water, stir in butter, salt, and pepper. Continue stirring with the whisk for ten minutes, if the polenta becomes too thick add more boiling water.
- ♥ When you are happy with the constancy, (it should be soft and creamy) remove from heat and stir through cheese. Serve with ratatouille.
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