adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Ratatouille Polenta Bake
0 Likes
Prep Time:
25 minutes
Total Time:
1 hour 15 minutes
Pass the creamy polenta topped with colorful and flavorful vegetables!
Ingredients:
  • 1 medium onion, coarsely chopped (1/2 cup)
  • 1 medium bell pepper, coarsely chopped (1 cup)
  • 1 small unpeeled eggplant, (1 pound), diced (2 cups)
  • 1 medium zucchini, diced (1 cup)
  • 1/4 teaspoon pepper
  • 1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
  • 1 tube (16 ounces) refrigerated plain polenta (or any flavor)
  • 2 tablespoons shredded Parmesan cheese
  • 3/4 cup finely shredded mozzarella cheese (3 ounces)
  • 1/4 cup chopped fresh parsley
Instructions:
  • Preheat the oven to 375°F. Spray a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Saute onion and bell pepper for 2 minutes, stirring occasionally. Add eggplant, zucchini, salt, and pepper. Cook for 3 to 4 minutes until vegetables are tender. Mix in tomatoes, breaking them up with a spoon, then reduce heat to low and cook for an additional 3 minutes, stirring occasionally.
  • Prepare the baking dish by coating it with cooking spray. Slice the polenta into 1/4-inch slices and arrange them in the dish, overlapping and adjusting as needed. Sprinkle with Parmesan cheese and top evenly with the vegetable mixture.
  • Bake covered for 30 minutes, then sprinkle with mozzarella cheese and parsley. Bake uncovered for about 15 minutes until the cheese is melted and the casserole is bubbly. Allow it to rest for 5 minutes before serving.

Similar Recipes