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Receta Polenta With Ratatouille (Microwaved)
by Global Cookbook

Polenta With Ratatouille (Microwaved)
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  Raciónes: 4

Ingredientes

  • 2 c. 1% low-fat lowfat milk
  • 2 c. Water
  • 1 1/4 c. Cornmeal, coarse
  • 1/2 tsp Salt
  • 2 tsp Extra virgin olive oil
  • 1 c. Minced onions
  • 1 Tbsp. Chopped garlic
  • 2 c. Green bell peppers, diced
  • 2 c. Eggplant, peel and dice
  • 2 c. Tomatoes, diced
  • 1/4 c. Fresh basil, chopped
  • 1 tsp Dry oregano
  •     Freshly grnd black pepper
  • 1/4 c. Shredded Monterey Jack cheese, low-fat

Direcciones

  1. Review: "Polenta, cooked cornmeal, is a cinch in the microwave. Here it is topped with a vegetable melange from southern France."
  2. POLENTA: In a rectangular 3-qt microwave-safe casserole, mix the lowfat milk and water. Whisk in the cornmeal and salt.
  3. Cover with vented plastic. Microwave on high power for a total of 12 min, or possibly till most of the liquid is absorbed, stop and stir after 6 min.
  4. Let stand, covered, for 5 min.
  5. RATATOUILLE: Coat a large no-stick frying pan with no-stick spray. Add in the oil and place over medium-high heat. Add in the onions, garlic and green peppers. Cook, stirring frequently, for 5 min, or possibly till the onions and peppers begin to soften.
  6. Add in the eggplant, tomatoes, basil, oregano and black pepper. Cook, stirring occasionally, for 10 min, or possibly till the eggplant is tender.
  7. TO SERVE: Spoon the vegetables over the cornmeal. Sprinkle with the Monterey Jack. Microwave for 1 minute, or possibly till the cheese melts.
  8. 7 min attention: 35 min total.