Best Ratatouille With Polenta Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

RATATOUILLE WITH POLENTA



Ratatouille with Polenta image

If you only know Ratatouille as a kids' movie, you're in for a treat. Created in the Provence region of France, the dish features seasoned veggies sauteed in oil. Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1/2 pound small fresh mushrooms, halved
1 medium sweet red pepper, chopped
1 small onion, chopped
4 teaspoons olive oil, divided
4 cups cubed peeled eggplant
1 small zucchini, chopped
1 cup cherry tomatoes
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1 tube (1 pound) polenta, cut into 1/2-inch slices
Grated Parmesan cheese, optional

Steps:

  • In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Saute for 8-10 minutes or until vegetables are tender., In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with ratatouille; sprinkle with cheese if desired.

Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 689mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

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

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

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

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

BASIL POLENTA WITH RATATOUILLE



Basil Polenta with Ratatouille image

For our wedding reception, we wanted to provide a vegan menu to our guests. Not one complained; they raved about the polenta topped with colorful ratatouille, our version of the classic French stewed vegetable dish. -Kimberly Hammond, Kingwood, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 4 servings.

Number Of Ingredients 14

4 cups water
1/2 teaspoon salt, divided
1 cup cornmeal
1/2 cup minced fresh basil
1 medium eggplant, peeled and cut into 1/2-inch cubes
1 medium onion, halved and sliced
1 medium green pepper, julienned
5 tablespoons olive oil, divided
4 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, drained
1/2 cup pitted Greek olives, sliced
1 teaspoon dried oregano
1/4 teaspoon pepper
Fresh basil leaves

Steps:

  • In a large heavy saucepan, bring water and 1/4 teaspoon salt to a boil. Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir with a wooden spoon until polenta is thickened and pulls away cleanly from the sides of the pan, 15-20 minutes. Stir in basil., Spread into an 8-in. square baking dish coated with cooking spray. Refrigerate for 30 minutes., Meanwhile, in a large skillet, saute the eggplant, onion and green pepper in 2 tablespoons oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the tomatoes, olives, oregano, pepper and remaining salt. Cook and stir over medium heat until vegetables are tender, 10-12 minutes., Cut polenta into 4 squares. In another large skillet, cook polenta in remaining oil in batches until golden brown, 7-8 minutes on each side. Serve with ratatouille; garnish with basil.

Nutrition Facts : Calories 400 calories, Fat 22g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 709mg sodium, Carbohydrate 46g carbohydrate (9g sugars, Fiber 10g fiber), Protein 6g protein.

RATATOUILLE WITH POLENTA



Ratatouille With Polenta image

A Better Homes and Garden recipe. My DH really liked this one, I thought it was a little bland - but I'm not a big fan of eggplant and he loves it!

Provided by packeyes

Categories     Vegetable

Time 40m

Yield 4 plates, 4 serving(s)

Number Of Ingredients 15

16 ounces prepared polenta
1 small green pepper, seeded and cut into thin strips
1 small onion, cut into small slices
1 garlic clove, minced
1 tablespoon oil
1/2 small eggplant, cut into small cubes
1 small yellow squash, cut into small cubes
1/2 small zucchini, cut into small cubes
1 cup butternut squash, peeled, seeded, cut into small cubes
1 large tomatoes, cut into small wedges
1 tablespoon basil, fresh and chopped
1 pinch salt
1 pinch pepper
3 tablespoons fresh parsley, chopped
parmesan cheese (optional)

Steps:

  • Cut polenta into 12 slices. Prepare as desired, I prefer to cook it in a skillet in a small amount of oil. Cover and keep warm.
  • In a 4 quart saucepan, heat oil. Once heated add pepper, onion and garlic. Cook for five minutes over a medium heat, stirring frequently. Add the eggplant, cook for another five minutes, stirring frequently. Stir in both squashes, zucchini, tomato, basil, salt and pepper. Cook, covered, 5-7 minutes, stirring occasionally, until vegetables are tender. Stir in parsley.
  • Put 3 slices of polenta on a plate, spoon vegetables over the polenta and sprinkle with parmesan. Continue for 3 more plates.

Nutrition Facts : Calories 91, Fat 3.8, SaturatedFat 0.6, Sodium 51.1, Carbohydrate 14.4, Fiber 4.8, Sugar 5.6, Protein 2.5

Related Topics