Ratatouille with Polenta

2 tablespoons extra virgin olive oil
1 medium onion, sliced
4 cloves garlic, minced
2 red or green peppers, diced
2 medium zucchinis, sliced
1 eggplant, peeled, diced medium
1 cup sliced mushrooms
2 tomatoes, diced, or 1 14.5-ounce can diced tomatoes
½ cup red wine or vegetable broth
1 teaspoon oregano
1 bunch basil, chopped
Sea salt and fresh pepper to taste
Parmesan cheese (optional)

Heat oil in a large skillet. Add onions and cook about 3 minutes. Add garlic, peppers, zucchini, eggplant, tomatoes, wine, and oregano. Bring to simmer, cover, and cook 15 minutes. (While vegetables simmer, prepare the polenta.) Uncover; cook 10 minutes more until liquid is reduced by half. Add fresh basil and season with salt and pepper. Arrange ratatouille over polenta. Serve with fresh Parmesan cheese. Serves 6.

Basic Polenta

6 cups water or broth
2 teaspoons sea salt
1 3/4 cups polenta
3 tablespoons butter

Bring water to a boil in a large saucepan and add sea salt. Gradually whisk in the cornmeal. Reduce the heat to low and cook until the mixture thickens and the polenta is tender, stirring often, about 15 minutes. Turn off the heat. Add butter and stir until melted.