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Ratatouille Polenta Bake

Danice's picture
Please pass the polenta. Love the loads of veggie topping!
Ingredients
  Chopped parsley 1⁄4 Cup (4 tbs) (fresh)
  Onion 1⁄2 Cup (8 tbs), coarsely chopped (1 medium sized)
  Bell pepper 1 Cup (16 tbs), coarsely chopped (1 medium sized)
  Unpeeled eggplant 1 Pound, diced (1 small sized)
  Zucchini 1 Cup (16 tbs), diced (1 medium sized)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned italian style stewed tomatoes 14 1⁄2 Ounce (undrained)
  Refrigerated plain polenta 16 Ounce (can use any flavor if desired)
  Shredded parmesan cheese 2 Tablespoon
  Shredded mozzarella cheese 3 Ounce (shredded finely)
Directions

1. Heat oven to 375ºF. 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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Main Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Baked
Occasion: 
Christmas
Interest: 
Holiday, Kids
Ingredient: 
Cheese, Vegetable
Preparation Time: 
25 Minutes
Cook Time: 
75 Minutes
Ready In: 
100 Minutes
Servings: 
4

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