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Polenta Ratatouille Mille Feuille 2013-08-06 https://www.metro.ca/userfiles/image/recipes/mille-feuille-polenta-ratatouille-2020.jpg PT30M PT15M PT45M

Preheat oven to broil.In a pot, cook onion and garlic in oil.Add eggplant, zucchini, green pepper, tomatoes and tomato paste. Simmer covered about 10 minutes. Remove from heat and add seasonings.In a skillet, melt butter with oil. Brown polenta slices 1-2 minutes per side.Put 4 slices of polenta in a baking dish, spread with half of ratatouille, add some cheese, top with remaining slices of polenta, ratatouille and finish with cheese.Broil until cheese melts and begins to colour.

4 Metro

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1/2 onion, diced 1 garlic clove, chopped 2 Tbsp. (30 mL) extra virgin olive oil 1 cup (250 mL) eggplant, diced 1/2 zucchini, diced 1/2 green pepper diced 2 plum tomatoes peeled, seeded and diced 2 tsp. (10 mL) tomato paste 8 slices of polenta, cut 1/2 in. (1 cm) thick 1 Tbsp. (15 mL) chopped thyme 1 Tbsp. (15 mL) chopped basil 1 Tbsp. (15 mL) chopped fresh parsley 1 Tbsp. (15 mL) butter 1 Tbsp. (15 mL) extra virgin olive oil 1/3 cup (80 mL) grated swiss cheese

Polenta Ratatouille Mille Feuille

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servings

0:30

Preparation

0:15

COOKING

0:45

TOTAL TIME

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Ingredients

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1/2

onion, diced

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SWEET ONIONS

$4.99 ea.

3 lb PRODUCT OF U.S.A., No. 1 GRADE

1

garlic clove, chopped

2 Tbsp.
(30 mL)
extra virgin olive oil

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BERTOLLI OLIVE OIL

$6.49 ea.

500 ml SELECTED VARIETIES

1 cup
(250 mL)
eggplant, diced

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SICILIAN EGGPLANTS

$2.99 /lb

PRODUCT OF U.S.A. 6.59/kg

1/2

zucchini, diced

1/2

green pepper diced

2

plum tomatoes peeled, seeded and diced

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SEEDLESS CUCUMBERS

$2.49 ea. or /lb

PRODUCT OF ONTARIO, CANADA No. 1 GRADE, 2.49 EA. TOMATOES ON THE VINE PRODUCT OF ONTARIO, 2.49/lb, 5.49/kg ORGANIC TOMATOES ON THE VINE PRODUCT OF CANADA OR MEXICO, 3.99/lb, 8.80/kg

GRAPE TOMATOES

$3.49 ea.

283 g PRODUCT OF ONTARIO OR MEXICO SUNSET ANGEL ORGANIC TOMATOES 283 g PRODUCT OF CANADA OR MEXICO, 4.99 EA. ORGANIC GRAPE TOMATOES 284 g PRODUCT OF CANADA OR MEXICO, 4.99 EA.

2 tsp.
(10 mL)
tomato paste

8

slices of polenta, cut 1/2 in. (1 cm) thick

1 Tbsp.
(15 mL)
chopped thyme

1 Tbsp.
(15 mL)
chopped basil

1 Tbsp.
(15 mL)
chopped fresh parsley

1 Tbsp.
(15 mL)
butter

1 Tbsp.
(15 mL)
extra virgin olive oil

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BERTOLLI OLIVE OIL

$6.49 ea.

500 ml SELECTED VARIETIES

1/3 cup
(80 mL)
grated swiss cheese

Imprimer ma sélection

Preparation

Preheat oven to broil.

In a pot, cook onion and garlic in oil.

Add eggplant, zucchini, green pepper, tomatoes and tomato paste. Simmer covered about 10 minutes. Remove from heat and add seasonings.

In a skillet, melt butter with oil. Brown polenta slices 1-2 minutes per side.

Put 4 slices of polenta in a baking dish, spread with half of ratatouille, add some cheese, top with remaining slices of polenta, ratatouille and finish with cheese.

Broil until cheese melts and begins to colour.

Source : Metro

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