RATATOUILLE-POLENTA CASSEROLE

Ratatouille-Polenta Casserole image

Yield Serves 4; 1 1/2 cups per serving

Number Of Ingredients 17

Cooking spray
Filling
2 teaspoons olive oil
1 1/4 pounds eggplant (about 1 medium), peeled and cut into 3/4-inch cubes (about 6 cups)
1 medium onion, chopped
1 large red bell pepper, chopped
2 medium garlic cloves, minced
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon salt
1/8 teaspoon pepper
Polenta
2 cups Vegetable Broth (page 53) or commercial low-sodium vegetable broth
1/2 cup yellow cornmeal
1/2 cup shredded or grated Parmesan cheese and 2 tablespoons shredded or grated Parmesan cheese, divided use
1/8 teaspoon pepper

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