RATATOUILLE WITH HERB CORN TOPPING
Ingredients
- 1.5 cups dry polenta
- 3 tablespoons extra virgin olive oil
- 1 lg. onion, sliced
- 4 garlic cloves, diced
- 2 thin-fleshed peppers, sliced
- 3 medium tomatoes, diced
- 1/4 cup fresh chopped basil
- 2 tablespoons fresh chopped oregano
- 1 teaspoon chili pepper flakes
- 2 medium zucchini, sliced in half-moons
- 1 lg. cooked ear of corn, sliced from the cob
- 1/2 tablespoon parsley, chopped
- to taste Salt
- to taste Hot sauce
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