Ratatouille Polenta Bake Recipe

Name: Ratatouille Polenta Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium onion, coarsely chopped (1/2 cup); 1 medium bell pepper, coarsely chopped (1 cup); 1 small eggplant, unpeeled (1 pound); 1 medium zucchini, diced (1 cup); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained; 16 ounces polenta (refrigerated plain or any flavor); 2 tablespoons parmesan cheese, shredded; 3/4 cup mozzarella cheese, finely shredded (3 ounces); 1/4 cup fresh parsley, chopped

Servings: persons

1 medium onion, coarsely chopped (1/2 cup)
1 medium bell pepper, coarsely chopped (1 cup)
1 small eggplant, unpeeled (1 pound)
1 medium zucchini, diced (1 cup)
1/2 teaspoon salt
1/4 teaspoon pepper
1 (14 1/2 ounce) can Italian-style stewed tomatoes, undrained
16 ounces polenta (refrigerated plain or any flavor)
2 tablespoons parmesan cheese, shredded
3/4 cup mozzarella cheese, finely shredded (3 ounces)
1/4 cup fresh parsley, chopped

1
Heat oven to 375u00b0F. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
2
Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
3
Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.

123

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium onion, coarsely chopped (1/2 cup), 1 medium bell pepper, coarsely chopped (1 cup), 1 small eggplant, unpeeled (1 pound), 1 medium zucchini, diced (1 cup), and more.

Yes, Ratatouille Polenta Bake falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ratatouille Polenta Bake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions