Please pass the polenta. Love the loads of veggie topping!
Ratatouille Polenta Bake
- Prep Time 25 min
- Total 1 hr 15 min
- Servings 6
- Ingredients 11
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)
- 1/2 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
Instructions
-
Step1Heat 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.
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Step2Spray 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.
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Step3Cover 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
260
Calories
7 g
Total Fat
10 g
Protein
45 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 260
- Calories from Fat
- 65
- Total Fat
- 7 g
- Saturated Fat
- 3 g
- Cholesterol
- 10 mg
- Sodium
- 830 mg
- Potassium
- 530 mg
- Total Carbohydrate
- 45 g
- Dietary Fiber
- 6 g
- Protein
- 10 g
% Daily Value*:
- Vitamin A
- 18%
- 18%
- Vitamin C
- 26%
- 26%
- Calcium
- 24%
- 24%
- Iron
- 16%
- 16%
Exchanges:
2 Starch; 3 Vegetable; 1/2 Fat;Tips from the Betty Crocker Kitchens
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