Spray a large deep skillet generously with a non-stick cooking spray.

Add the onion and sauté over medium heat until the onion is transluscent.

Add the eggplant and sauté for about 3-4 minutes. Then add the zucchini, yellow squash, mushrooms, peppers and garlic.

Season with salt and the fresh chopped thyme leaves.

If the mixture starts to stick to the pan, spray with the non-stick cooking spray again.

Continue to cook until vegetables are chewy tender, making sure to stir frequently.

Add the tomatoes, fresh chopped basil and salt if needed. Continue to cook on low until ratatouille is tender – about 15 minutes more.

Cover and set aside while you prepare the polenta.

Heat salted water in a medium sauce-pan until boiling.

Stirring constantly, slowly pour in the polenta.

Reduce the heat and cook, whisking constantly until the polenta is thick.

Remove from heat and stir in the corn and margarine.

Divide the polenta among 4-6 bowls.

Make a well in the center of each, and fill with the ratatouille. Serve warm.