RATATOUILLE-POLENTA CASSEROLE
Steps:
- Preheat the oven to 375°F. Lightly spray an 8-inch square glass baking dish with cooking spray.
- In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the eggplant, onion, bell pepper, and garlic, covered, for 6 to 8 minutes, or until the eggplant is lightly browned and all the vegetables are softened, stirring occasionally.
- Stir in the remaining filling ingredients. Cook, covered, for 5 minutes, or until the vegetables are tender, stirring frequently. Spoon into the baking dish.
- Meanwhile, in a medium saucepan, bring the broth to a boil over medium-high heat. Using a long-handled whisk, carefully stir the broth to create a swirl. Slowly pour the cornmeal in a steady stream into the swirl, whisking constantly. Holding the pan steady, continue whisking for 1 to 2 minutes, or until the polenta is very thick. Remove from the heat.
- Stir 1/2 cup Parmesan and the pepper into the polenta. Spread the polenta over the filling. Sprinkle with the remaining 2 tablespoons Parmesan.
- Bake for 15 minutes, or until bubbling. Let the casserole stand for 5 minutes before serving.
- Nutrition information
- (Per serving)
- Calories: 216
- Total fat: 6.5g
- Saturated: 2.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 3.0g
- Cholesterol: 9mg
- Sodium: 314mg
- Carbohydrates: 33g
- Fiber: 7g
- Sugars: 10g
- Protein: 9g
- Calcium: 208mg
- Potassium: 703mg
- Dietary Exchanges
- 1 starch
- 3 vegetable
- 1/2 very lean meat
- 1 fat
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