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Ratatouille Polenta Bake

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By Betty Crocker Kitchens
Updated Sep 21, 2012
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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
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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

  • Step 
    1
    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.
  • Step 
    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.
  • Step 
    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.

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;
*Percent Daily Values are based on a 2,000 calorie diet.

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