Polenta with Ratatouille Sauce

• 3 cups water
• 3/4 cup creamy wheat (enriched farina) hot cereal (1-minute, 2-1/2-minute or 10-minute cook time), uncooked
• 2 cloves garlic, minced, divided
• 1/4 cup KRAFT Grated Parmesan Cheese, divided
• 1/2 tsp. dried basil leaves, divided
• 3 Tbsp. olive oil, divided
• 1 medium eggplant, peeled, chopped (about 2-1/2 cups)
• 1 cup chopped tomato King Sooper's 1 lb For $0.99 thru 02/09
• 1/3 cup sliced onion King Sooper's 1 lb For $0.99 thru 02/09
• 1/3 cup chopped green pepper
• 1 cup tomato juice

1. Bring water to boil in large saucepan over high heat.
2. Gradually add cereal, stirring constantly until well blended.
3. Stir in 1/2 of the garlic.
4. Cook 1 to 3 minutes or until thickened, stirring constantly.
5. Spread cereal mixture into greased and foil-lined 8-inch square pan; sprinkle with 2 Tbsp.
6. of the cheese and 1/4 tsp.
7. of the basil.
8. Cover; refrigerate 30 minutes or until firm.
9. Cut into 4 (4-inch) squares; cut each square diagonally in half to form a total of 8 triangles.
10. Heat 1 Tbsp.
11. of the oil in large skillet.
12. Add 4 of the polenta triangles.
13. Cook 3 minutes on each side or until lightly browned on both sides.
14. Remove from skillet; keep warm.
15. Repeat with remaining polenta triangles, cooking in 1 Tbsp.
16. of the remaining oil.
17. Heat remaining 1 Tbsp.
18. oil in same skillet.
19. Add eggplant, tomato, onion, green pepper and remaining garlic; cook 5 minutes or until eggplant is tender, stirring occasionally.
20. Add tomato juice and remaining 1/4 tsp.
21. basil; mix well.
22. Bring to boil.
23. Reduce heat to low; simmer 3 minutes, stirring occasionally.
24. Serve over polenta triangles.
25. Sprinkle with remaining 2 Tbsp.
26. cheese.

water, creamy wheat, garlic, parmesan cheese, basil, olive oil, eggplant, tomato king sooper, onion, green pepper, tomato juice

Taken from www.kraftrecipes.com/recipes/polenta-ratatouille-sauce-56722.aspx (may not work)