Ratatouille may be the perfect Summer-to-Fall transition dish. It savors the heartiest of late Summer's vegetables, namely eggplant and zucchini, but offers the warm, slow-cooked comfort you need in cooler weather. It's traditionally prepared as a stew on the stove top, but this simple recipe roasts the vegetables in the oven along with bell peppers and plum tomatoes, then serves them over polenta.
The recipe calls for fresh shucked corn stirred into creamy polenta, but since corn is on its way out of the farmers market, I left it out and opted for oven-baked polenta instead. Also, I subbed in Greek yogurt for the ricotta, just because I thought it would be interesting, and it was. Ease into Autumn with this easy recipe after the break:
To some, polenta may be considered bland, boring, and tasteless. But this boiled cornmeal grain is anything but that — especially when you consider what it can be mixed with! Either served hot or cold, for breakfast, lunch or dinner, polenta is a filling treat that is also an excellent grain for people who can't eat gluten or wheat. More polenta dishes are popping up on restaurant menus, giving vegetarians and celiacs more meal flexibility while dining out. 
Start your week off on the right foot by making a meal that goes against all the rules. This recipe proves that clams don't always have to be paired with fish or shellfish, and they aren't only ideal in potato chowders or pastas. 
BellaSugar recently asked me to recommend a few polenta recipes that are simple, affordable, and healthy. Although I often serve this 
Fava beans are back in the markets, and that means Spring! I bought a bunch at Whole Foods, as well as a bunch of asparagus, and sauteed the two with a little garlic, in perhaps a little butter, and ate them — fresh and earthy — over creamy polenta. Pure Spring comfort, eaten with a spoon. A fine meal . . . just for me.
For a quick and comforting meal, turn to instant polenta. The rich Italian staple is simple to prepare and fun to flavor. While you could top it with all sorts of vegetables and cheeses, this recipe uses mushrooms and gorgonzola. It makes for a satisfying vegetarian dinner that's elegant enough to entertain with. Serve a mixed green and roasted asparagus salad on the side and pour a light, smooth red wine. To make it an entire meal, offer olives, 
Both are classic Italian starches and serve as the perfect accompaniment for, well, anything really — though I'm partial to pairing either with a great red sauce. Still, I end up eating more pasta, simply because I see it more commonly on restaurant menus. However, when I find a polenta dish, I'm always pleasantly surprised and usually make it my order. Fit finds that both have 
