Ratatouille Polenta Bake

Ratatouille Polenta Bake

Please pass the polenta. Love the loads of veggie topping! 6 servings

Prep Time

25

Minutes

Total Time

1:15

Hr:Mins

Makes

6

servings

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
  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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Live Better America® Kitchens
Polenta is made from ground cornmeal and has been a staple of Italian cuisine for generations.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 150
    • (Calories from Fat 30),
  • Total Fat 3g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 740mg;
  • Total Carbohydrate 24g
    • (Dietary Fiber 3g,
    • Sugars 11g),
  • Protein 6g;
Percent Daily Value*:
    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.