Polenta with Ratatouille

Name: Polenta with Ratatouille
Yield: 4
Ingredients: 1/2 cup of olive oil; One large onion, chopped; Two cloves of garlic, minced; Two bell peppers, cut into cubes; One red pepper, cut into cubes; Six tomatoes, peeled and seeded, cut into cubes; Salt and pepper to taste; Three tablespoons of balsamic vinegar; Polenta; One cup of cornmeal, cooked; Two and a half cups of water; One tablespoon of butter; Salt to taste

1
1/2 cup of olive oil
2
One large onion, chopped
3
Two cloves of garlic, minced
4
Two bell peppers, cut into cubes
5
One red pepper, cut into cubes
6
Six tomatoes, peeled and seeded, cut into cubes
7
Salt and pepper to taste
8
Three tablespoons of balsamic vinegar
9
Polenta
10
One cup of cornmeal, cooked
11
Two and a half cups of water
12
One tablespoon of butter
13
Salt to taste

Ingredients

1
1/2 cup of olive oil
2
One large onion, chopped
3
Two cloves of garlic, minced
4
Two bell peppers, cut into cubes
5
One red pepper, cut into cubes
6
Six tomatoes, peeled and seeded, cut into cubes
7
Salt and pepper to taste
8
Three tablespoons of balsamic vinegar
9
Polenta
10
One cup of cornmeal, cooked
11
Two and a half cups of water
12
One tablespoon of butter
13
Salt to taste

Directions

1
In a skillet, heat one-quarter of the olive oil, brown the onion and garlic
2
Add the bell peppers and simmer for three minutes
3
Add the tomatoes
4
Season with salt, pepper, balsamic vinegar, and cook for four minutes
5
Polenta
6
In a pot, dissolve the cornmeal in water, add the butter and bring to a boil, stirring until thickened
7
Let the polenta cool on a tray, cut into pieces, and brown in the remaining olive oil
8
Serve with ratatouille.