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Ratatouille with Baked Blue Polenta and Feta Cheese

July 30, 2009

Oh, yes.

Take one cup of blue cornmeal (or regular cornmeal) and add it to four cups of boiling vegetable stock. Over Medium Low heat, stir constantly for about 20 – 40 minutes, depending on the thickness of the cornmeal. (The coarser the cornmeal, the longer the cooking time. When the polenta is really thick, stir in about a quarter cup of crumbled feta cheese.

Press the polenta into a cake pan with a blp of olive oil in it. Once the polenta has stopped steaming, refrigerate for a half hour or longer.

When the polenta is chilled top it with two cups of ratatouille, and bake at 350 for 45 minutes.

This is quite delicious, and serves 4.
Take 2 cups of yesterday’s Rat-a-tat-touille.

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