Ingredients for Ratatouille Polenta Bake
- 1 medium onion, chopped
- 1 bell pepper (any color), chopped
- 1 medium eggplant, diced
- 1 medium zucchini, diced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Italian Style Stewed Tomatoes
- 2 cups cooked polenta, cooled
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh Parsley
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How to Make Ratatouille Polenta Bake
- Preheat oven to 375°F (190°C).
- Spray a 12-inch nonstick skillet with cooking spray. Heat over medium-high heat.
- Add the chopped onion and bell pepper to the skillet. Cook for 2 minutes, stirring occasionally.
- Stir in the diced eggplant and zucchini, salt, and pepper. Cook for 3-4 minutes, stirring occasionally, until vegetables are tender.
- Stir in the crushed tomatoes, breaking them up with a spoon. Reduce heat to low and cook for 3 minutes, stirring occasionally.
- Spray an 11x7x1 1/2-inch rectangular baking dish with cooking spray.
- Cut the cooled polenta into 1/4-inch thick slices.
- Arrange the polenta slices on the bottom of the baking dish, overlapping as needed to cover the bottom.
- Sprinkle the Parmesan cheese evenly over the polenta.
- Spoon the vegetable mixture evenly over the Parmesan cheese.
- Cover the baking dish and bake for 30 minutes.
- Sprinkle the mozzarella cheese and parsley over the top.
- Bake uncovered for about 15 minutes, or until the cheese is melted and bubbly.
- Let stand for 5 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
30g
Fat
13g
Carbs
24g
