Best Ratatouille With Polenta Rounds Recipes

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

Ingredients

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

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

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