Ratatouille Polenta Bake

"From Betty Crocker. I have not tried this yet, but it looks like a wonderful way to get your veggies."
 
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Ready In:
1hr
Ingredients:
11
Serves:
6
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ingredients

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directions

  • 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.

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Reviews

  1. I accidentally grabbed quinoa instead of polenta, and added a ton of sage, garlic and black pepper. The quinoa added a great texture, and some much-needed protein. It was phenomenal! I was worried there wouldn't be much flavor in the veggies, but it's surprising how much a simple can of italian tomatoes adds. Seriously delicious recipe, and I would recommend using quinoa, spices with sage, black pepper and garlic. Delicious recipe.
     
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Tweaks

  1. I accidentally grabbed quinoa instead of polenta, and added a ton of sage, garlic and black pepper. The quinoa added a great texture, and some much-needed protein. It was phenomenal! I was worried there wouldn't be much flavor in the veggies, but it's surprising how much a simple can of italian tomatoes adds. Seriously delicious recipe, and I would recommend using quinoa, spices with sage, black pepper and garlic. Delicious recipe.
     

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