Ratatouille Polenta Bake

Please pass the polenta. Love the loads of veggie topping!

false

13 Ratings

5 Stars 69%

4 Stars

3 Stars 15%

2 Stars

1 Stars

Member Reviews ( 6 )

53734976-85a2-4021-8a53-de86139363a7

–

Save & Share

+

The Quick Take & Nutrition Info

toggle

The Quick Take:

Calories 150
Fat 3g
Saturated Fat 1 1/2g
Sodium 740mg

See What Makes It a Live Better America Recipe »

View Full Nutrition Information

Hide Full Nutrition Information

toggle

Nutrition Information:

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 150
Calories from Fat: 30),

% Daily Value

Total Fat: 3g; 3%
(Saturated Fat 1 1/2g, 1 1/2% Trans Fat 0g 0% ),
Cholesterol: 5mg; 5%;
Sodium: 740mg; 740%;
Total Carbohydrate: 24g; 24%
(Dietary Fiber 3g 3% Sugars 11g 11% ),
Protein: 6g; 6%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 35%;
Calcium: 10%;
Iron: 8%;

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;

Carbohydrate Choices:

1 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Prep Time 25 min
Total Time 1 hr 15 min
Servings 6

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)

1/4: teaspoon pepper

1: can (14 1/2 ounces) Italian-style stewed tomatoes, undrained

1: tube (18 ounces) refrigerated plain polenta (or any flavor)

2: tablespoons shredded Parmesan cheese

1/2: cup finely shredded mozzarella cheese (2 ounces)

1/4: cup chopped fresh parsley

Directions

1 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 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.
2 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.
3 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.

Did You Know?

toggle

Expert Tips

Polenta is made from ground cornmeal and has been a staple of Italian cuisine for generations.

Reviews

toggle

1 - 3 of 6 Reviews View All

Posted 7/31/2012 10:45:14 AM REPORT ABUSE violetismyheart said:

Rating:

This is a family favorite. My dad had to servings saying he didn't care how many calories he was consuming, my mother won't stop asking when I will make it again, and my little brother ate it up after I sprinkle cheese all over it (compromise). I've never had polenta before so it was an experience....a very very very tasty experience:)

Posted 3/2/2011 4:18:41 PM REPORT ABUSE iSky said:

Rating:

This is really tasty, filling and even better the next day heated up! I made this for me alone - but my husband ate almost 1/3 of the pan that night! I did make modifications, though - I made my own polenta (3 cups liquid - I used half water and half very low sodium veggie stock - with 3/4 cup corn meal, and spices - I like lots of black pepper and garlic). Then, to add some protein and iron to the dish, I added 2 cups of Great Northern Beans smashed up into the polenta (I cooked them in water in the crock pot the night before - so as not to get all the unnecessary sodium of canned beans). The beans mixed in practically unnoticed and gave it a little nutritional boost especially good if this is the main dish.

Posted 3/30/2010 12:13:41 PM REPORT ABUSE plaporta said:

Rating:

This is a great ratatouille recipe. The polenta adds a hardy aspect to an otherwise very light dish. I like the combination since you can eat it and really feel full. Tasty and easy. What could be better?

1 - 3 of 6 Reviews View All

We calculated the nutrition of this recipe at the time it was created on 09/21/2012. NOTE: We do not include optional ingredients in our calculations.

Related Recipes

Related Recipes

More

Advertisement