Ratatouille with Creamy Polenta

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Prepare polenta in a medium saucepan over medium-low heat. Bring vegetable broth to a slow simmer; slowly add cornmeal, whisking constantly until there are no lumps. Reduce heat to low and cook for 15 minutes, stirring frequently and scraping the bottom to avoid burning the cornmeal mixture or until smooth and thick. If it starts to clump, add a little water at a time to thin it. Stir in soy milk, yeast, buttery spread, garlic powder and salt and pepper to taste; remove from heat and keep warm.

4. Prepare ratatouille in a large skillet over medium heat. Add oil, once hot, add onion and garlic and cook for 4 minutes or until onion begins to soften. Add zucchini, squash, bell pepper, mushrooms and chili pepper and cook for 5 minutes. Add tomatoes, vinegar and additional salt and pepper and cook for 5 minutes.

5. Serve ratatouille immediately over warmed creamy polenta, garnished with pepitas, parsley and a dollop of yogurt.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!