Creamy Polenta with Ratatouille

Yields: Serves 4

Active time: 15 minutes

Total time: 40 minutes

Ingredients

• 1 whole milk

• 3 1/4 low-sodium chicken broth

• 1/2 kosher salt

• 1/2 black pepper

• 1 uncooked stone-ground grits

• 2 grated Parmesan (about 1/2 cup)

• 2 olive oil

• 1/2 sliced shallots (from 2 large shallots)

• 1 1/2 diced zucchini (from 2 small zucchini)

• 1 1/2 diced eggplant (from 1 small eggplant)

• 3/4 canned unsalted chickpeas, drained and rinsed

• 1 1/2 diced tomatoes (from 2 medium-large tomatoes)

• 1/2 chopped fresh basil

Nutrition

calories 373

fat 9g

saturated fat 4g

cholesterol 19mg

fiber 7g

protein 20g

Carbohydrates 54g

sodium 622mg

iron 3mg

calcium 326mg

Directions

1. Bring milk, 3 cups of the broth and ? teaspoon each salt and pepper to a boil in a medium saucepan over high heat. Slowly whisk in grits. Reduce heat to medium and cook, whisking often, until thickened, 20 to 25 minutes. Stir in ? cup of the Parmesan until blended. Remove from heat and keep warm.