From: Chef Eric Palacios, Whole Foods, Los Angeles. Yield: 12 servings. POLENTA: 1/2 cup butter, melted 5 cups cooked polenta, warmed 2/3 cup Parmesan or Romano cheese, freshly grated 1/3 cup parsley, minced RATATOUILLE: 1 lb. zucchini 1 lb. eggplant 1 lb. bell peppers, cored and seeded 1 lb. onions, sliced 2 Tbsp. garlic, chopped 3 Tbsp. olive oil 2 lb. canned whole tomatoes, drained 1/2 cup chopped parsley 2 bay leaves 1 tsp. dried thyme to taste, salt and pepper 12 large eggs as ...
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