Ratatouille-Polenta Casserole Recipe

Name: Ratatouille-Polenta Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking spray; 2 teaspoons olive oil; 1 1/4 pounds eggplant (about 1 medium), peeled and cut into 3/4-inch cubes (about 6 cups); 1 medium onion, chopped; 1 large red bell pepper, chopped; 2 medium garlic cloves, minced; 1 14.5-ounce can no-salt-added diced tomatoes, undrained; 1/2 teaspoon dried basil, crumbled; 1/2 teaspoon dried oregano, crumbled; 1/8 teaspoon salt; 1/8 teaspoon pepper; 2 cups Vegetable Broth (page 53) or commercial low-sodium vegetable broth; 1/2 cup yellow cornmeal; 1/2 cup shredded or grated Parmesan cheese and 2 tablespoons shredded or grated Parmesan cheese, divided use; 1/8 teaspoon pepper

Servings: persons

Cooking spray
2 teaspoons olive oil
1 1/4 pounds eggplant (about 1 medium), peeled and cut into 3/4-inch cubes (about 6 cups)
1 medium onion, chopped
1 large red bell pepper, chopped
2 medium garlic cloves, minced
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups Vegetable Broth (page 53) or commercial low-sodium vegetable broth
1/2 cup yellow cornmeal
1/2 cup shredded or grated Parmesan cheese and 2 tablespoons shredded or grated Parmesan cheese, divided use
1/8 teaspoon pepper

1
Preheat the oven to 375F.
2
Lightly spray an 8-inch square glass baking dish with cooking spray.
3
In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom.
4
Cook the eggplant, onion, bell pepper, and garlic, covered, for 6 to 8 minutes, or until the eggplant is lightly browned and all the vegetables are softened, stirring occasionally.
5
Stir in the remaining filling ingredients.
6
Cook, covered, for 5 minutes, or until the vegetables are tender, stirring frequently.
7
Spoon into the baking dish.
8
Meanwhile, in a medium saucepan, bring the broth to a boil over medium-high heat.
9
Using a long-handled whisk, carefully stir the broth to create a swirl.
10
Slowly pour the cornmeal in a steady stream into the swirl, whisking constantly.
11
Holding the pan steady, continue whisking for 1 to 2 minutes, or until the polenta is very thick.
12
Remove from the heat.
13
Stir 1/2 cup Parmesan and the pepper into the polenta.
14
Spread the polenta over the filling.
15
Sprinkle with the remaining 2 tablespoons Parmesan.
16
Bake for 15 minutes, or until bubbling.
17
Let the casserole stand for 5 minutes before serving.
18
(Per serving)
19
Calories: 216
20
Total fat: 6.5g
21
Saturated: 2.5g
22
Trans: 0.0g
23
Polyunsaturated: 0.5g
24
Monounsaturated: 3.0g
25
Cholesterol: 9mg
26
Sodium: 314mg
27
Carbohydrates: 33g
28
Fiber: 7g
29
Sugars: 10g
30
Protein: 9g
31
Calcium: 208mg
32
Potassium: 703mg
33
1 starch
34
3 vegetable
35
1/2 very lean meat
36
1 fat

226

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 15 ingredients. The key ingredients include: Cooking spray, 2 teaspoons olive oil, 1 1/4 pounds eggplant (about 1 medium), peeled and cut into 3/4-inch cubes (about 6 cups), 1 medium onion, chopped, and more.

Yes, Ratatouille-Polenta Casserole 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 Casserole

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