FREN
← Recipes

Grilled polenta with white bean ratatouille

Set the polenta the night before or in the morning: well chilled, it slices cleanly and browns without falling apart.

Hot dish · 4 servings · Prep time 60 min

Per serving

Calories455kcal
Protein16g
Carbs74g
Fat9g

Ingredients

  • 200 gPolenta
  • 400 gAubergine
  • 400 gCourgettes
  • 2 pieceBell peppers
  • 400 gChopped tomatoes
  • 400 gWhite beans (canned)
  • 150 gOnions
  • 3 pieceGarlic
  • 30 mlOlive oil
  • 10 gFresh basil

Method

  1. Cook the polenta in 800 ml of salted water, stirring, for 8 minutes, pour 2 cm deep into an oiled dish and leave to cool for at least 1 hour.
  2. Soften the onion and garlic in half the oil, add the diced aubergine, courgettes and peppers and brown for 10 minutes.
  3. Add the tomatoes and drained beans and simmer for 25 minutes. Add the basil at the end.
  4. Cut the polenta into rectangles, brown for 3 minutes per side in the remaining oil and serve with the ratatouille.

More recipes

Indicative values computed from the ANSES Ciqual food table. They vary with the products used and the cooking.

The guide →