Best 3 Ratatouille Polenta Bake Recipes
Indulge in the vibrant flavors of Ratatouille Polenta Bake and experience a culinary journey like no other. This delectable dish combines the classic French Ratatouille, a medley of tender vegetables stewed in a rich tomato sauce, with the creamy comfort of polenta. As you delve into this recipe, you'll find step-by-step instructions to create a colorful and flavorful Ratatouille filling, using fresh vegetables like zucchini, eggplant, bell peppers, and succulent tomatoes. The polenta layer adds a creamy and hearty base, perfectly complementing the tangy Ratatouille. Additionally, discover variations of this versatile bake, including a vegetarian version and a delightful Polenta and Sausage Casserole. Each recipe offers unique flavor combinations and cooking techniques to satisfy diverse palates. Embrace the vibrant colors and bold flavors of Ratatouille Polenta Bake, and embark on a culinary adventure that will tantalize your taste buds.
Check out the recipes below so you can choose the best recipe for yourself!
RATATOUILLE POLENTA BAKE
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
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 POLENTA BAKE
From Betty Crocker. I have not tried this yet, but it looks like a wonderful way to get your veggies.
Provided by under12parsecs
Categories Onions
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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, 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.
RATATOUILLE POLENTA BAKE
Please pass the polenta. Love the loads of veggie topping!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h15m
Yield 6
Number Of Ingredients 11
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
Tips:
- Use fresh, ripe vegetables for the best flavor.
- Cut the vegetables into uniform pieces so they cook evenly.
- Sauté the vegetables in olive oil until they are softened and slightly browned.
- Use a good quality tomato sauce or crushed tomatoes.
- Season the sauce with salt, pepper, and herbs to taste.
- Cook the polenta according to the package directions.
- Spread the polenta in a baking dish and top with the ratatouille sauce.
- Bake the ratatouille polenta bake in a preheated oven until the polenta is set and the sauce is bubbly.
- Serve the ratatouille polenta bake hot, garnished with fresh basil or parsley.
Conclusion:
Ratatouille polenta bake is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a great way to use up leftover vegetables and polenta, and it is also a healthy and vegetarian option. With its colorful vegetables and creamy polenta, ratatouille polenta bake is a surefire hit with the whole family.
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