Ratatouille with Polenta ala ~DKBB~

This is a really great way to use some of that abundance of veggies from your garden this time of year.

Ratatouille with Polenta ala ~DKBB~
(original recipe on tasteofhome.com)

1/2 pound small fresh mushrooms, halved

1 medium sweet red pepper, chopped

1 small onion, chopped

4 teaspoons olive oil, divided

2 cups cubed peeled eggplant

1 small zucchini, chopped

1 small summer squash, chopped

3 to 4 roma tomatoes, diced

2 garlic cloves, minced

1½ teaspoons Italian seasoning

½ teaspoon salt

½ teaspoon white pepper OR cracked pepper

1 tube (1 pound) polenta, cut into 1/2-inch slices

Grated Parmesan cheese, optional

• In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt.

• Saute for 8-10 minutes or until vegetables are tender.

• In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned.

• Serve with ratatouille; sprinkle with cheese if desired.

Yield: 4 servings.

Sausage & Polenta

Sausage and Polenta with Balsamic Vinaigrette ala ~DKBB~
(original recipe from Better Homes & Gardens)

1/2 of a 16-oz. tube of refrigerated cooked polenta

1 Tbsp. olive oil

4 to 6 uncooked sausage links, each cut into 4 to 6 pieces (original recipe called for sweet Italian sausage, but I use combinations such as 2 to 3 sweet and 2 to 3 hot Italian sausages, or any such mixture of sweet/mild and hot/bold sausages)

1/2 c. apple juice

1/4 c. balsamic vinegar

2 Tbsp. snipped dried tomatoes

1 8-oz. package mixed salad greens (a spinach mix works great)

• Preheat oven to 400° F; cut polenta into 1/4-inch slices, then cut each slice in half; brush polenta with oil; arrange in a single layer in a shallow baking pan; bake approximately 15 minutes or until light brown, turning once.
• Meanwhile, in a large skillet cook sausage over medium heat for 5 minutes, turning to brown evenly; remove sausage from skillet; drain off fat; wipe skillet with paper towels.
• Return sausage to skillet; add apple juice, balsamic vinegar, and dried tomatoes; bring to boiling; reduce heat; simmer, covered, for 8 to 10 minutes or until sausage is thoroughly cooked (no longer pink).
• To serve, divide salad greens among four dinner plates; arrange polenta slices and sausage pieces next to greens; drizzle remaining warm balsamic mixture over greens, polenta, and sausage. Makes 4 servings.

I had purchased some polenta at Trader Joe's in Lincoln when we were there around New Year's. I didn't have a clue what to make with it and came across this recipe on Yahoo Shine. I made it for Chuck's "welcome back from Alaska Study Away trip" last night and it was a huge hit. I wish I would have thought to take a photo before we ate, but we were both pretty hungry and I forgot.