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Ratatouille with Polenta Rounds
Ratatouille with Polenta Rounds
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Prep Time:
25 minutes
Cook Time:
35 minutes
Total Time:
60 minutes
Elegant Ratatouille baked with polenta slices and fresh mozzarella - a simple yet impressive main dish perfect for entertaining.
Ingredients:
  • 0.5 large eggplant, chopped
  • 2 large zucchini, sliced
  • 1 green bell pepper, diced, or more to taste
  • 0.5 cup cherry tomatoes, or as desired
  • 2 tablespoons pitted kalamata olives
  • 4 cloves garlic, chopped
  • 2 tablespoons Burgundy wine
  • 2 tablespoons dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • salt and ground black pepper to taste
  • 1 (16 ounce) tube prepared polenta, cut into 1/2-inch thick slices
  • 1 pound fresh mozzarella cheese, sliced into 1/2-inch thick rounds
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and generously grease a large baking dish.
  • In a large skillet, heat olive oil over medium-high heat. Saute eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until slightly tender, around 10 minutes. Add wine, basil, thyme, and oregano; season with salt and black pepper. Bring to a boil, then simmer on low for 3 minutes.
  • Transfer the flavorful ratatouille to the baking dish and beautifully layer polenta slices and delectable mozzarella cheese rounds on top.
  • Bake in the preheated oven for about 20 minutes until the casserole is simmering and the mozzarella cheese is melty and bubbly.

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