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.

No additional tips available.

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

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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.

Ratatouille Polenta Bake

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