Ratatouille Polenta Bake Recipes

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RATATOUILLE WITH POLENTA



Ratatouille with Polenta image

If you only know Ratatouille as a kids' movie, you're in for a treat. Created in the Provence region of France, the dish features seasoned veggies sauteed in oil. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound small fresh mushrooms, halved
1 medium sweet red pepper, chopped
1 small onion, chopped
4 teaspoons olive oil, divided
4 cups cubed peeled eggplant
1 small zucchini, chopped
1 cup cherry tomatoes
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1 tube (1 pound) polenta, cut into 1/2-inch slices
Grated Parmesan cheese, optional

Steps:

  • In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Saute for 8-10 minutes or until vegetables are tender., In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with ratatouille; sprinkle with cheese if desired.

Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 689mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

RATATOUILLE WITH POLENTA ROUNDS



Ratatouille with Polenta Rounds image

This ratatouille recipe is very easy to adjust to what's in season or what you have on hand. Hope you enjoy!

Provided by emzily23

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 1h

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
½ large eggplant, chopped
2 large zucchini, sliced
1 large onion, chopped
1 green bell pepper, diced, or more to taste
½ 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

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
  • Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
  • Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
  • Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 25.5 g, Cholesterol 59.5 mg, Fat 20.2 g, Fiber 5.4 g, Protein 17.9 g, SaturatedFat 11.4 g, Sodium 431.5 mg, Sugar 7.2 g

RATATOUILLE POLENTA BAKE



Ratatouille Polenta Bake image

Please pass the polenta. Love the loads of veggie topping!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 6

Number Of Ingredients 11

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)
1/2 teaspoon salt
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

Steps:

  • Heat oven to 375°F. 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.
  • 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.
  • 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.

Nutrition Facts : Calories 260, Carbohydrate 45 g, Cholesterol 10 mg, Fat 1/2, Fiber 6 g, Protein 10 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 830 mg

RATATOUILLE POLENTA BAKE



Ratatouille Polenta Bake image

From Betty Crocker. I have not tried this yet, but it looks like a wonderful way to get your veggies.

Provided by under12parsecs

Categories     Onions

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

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

Steps:

  • 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.
  • 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.
  • 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.

RATATOUILLE-POLENTA CASSEROLE



Ratatouille-Polenta Casserole image

Categories     Bake     Low Sodium     Boil

Yield Serves 4; 1 1/2 cups per serving

Number Of Ingredients 17

Cooking spray
Filling
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
Polenta
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

Steps:

  • Preheat the oven to 375°F. Lightly spray an 8-inch square glass baking dish with cooking spray.
  • In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. 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.
  • Stir in the remaining filling ingredients. Cook, covered, for 5 minutes, or until the vegetables are tender, stirring frequently. Spoon into the baking dish.
  • Meanwhile, in a medium saucepan, bring the broth to a boil over medium-high heat. Using a long-handled whisk, carefully stir the broth to create a swirl. Slowly pour the cornmeal in a steady stream into the swirl, whisking constantly. Holding the pan steady, continue whisking for 1 to 2 minutes, or until the polenta is very thick. Remove from the heat.
  • Stir 1/2 cup Parmesan and the pepper into the polenta. Spread the polenta over the filling. Sprinkle with the remaining 2 tablespoons Parmesan.
  • Bake for 15 minutes, or until bubbling. Let the casserole stand for 5 minutes before serving.
  • Nutrition information
  • (Per serving)
  • Calories: 216
  • Total fat: 6.5g
  • Saturated: 2.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 3.0g
  • Cholesterol: 9mg
  • Sodium: 314mg
  • Carbohydrates: 33g
  • Fiber: 7g
  • Sugars: 10g
  • Protein: 9g
  • Calcium: 208mg
  • Potassium: 703mg
  • Dietary Exchanges
  • 1 starch
  • 3 vegetable
  • 1/2 very lean meat
  • 1 fat

BASIL POLENTA WITH RATATOUILLE



Basil Polenta with Ratatouille image

For our wedding reception, we wanted to provide a vegan menu to our guests. Not one complained; they raved about the polenta topped with colorful ratatouille, our version of the classic French stewed vegetable dish. -Kimberly Hammond, Kingwood, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14

4 cups water
1/2 teaspoon salt, divided
1 cup cornmeal
1/2 cup minced fresh basil
1 medium eggplant, peeled and cut into 1/2-inch cubes
1 medium onion, halved and sliced
1 medium green pepper, julienned
5 tablespoons olive oil, divided
4 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup pitted Greek olives, sliced
1 teaspoon dried oregano
1/4 teaspoon pepper
Fresh basil leaves

Steps:

  • In a large heavy saucepan, bring water and 1/4 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Stir in basil., Spread into an 8-in. square baking dish coated with cooking spray. Refrigerate for 30 minutes., Meanwhile, in a large skillet, saute the eggplant, onion and green pepper in 2 tablespoons oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives, oregano, pepper and remaining salt. Cook and stir over medium heat until vegetables are tender, 10-12 minutes., Cut polenta into 4 squares. In another large skillet, cook polenta in remaining oil in batches until golden brown, 7-8 minutes on each side. Serve with ratatouille; garnish with basil.

Nutrition Facts : Calories 400 calories, Fat 22g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 709mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 10g fiber), Protein 6g protein.

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