Best 3 Ratatouille With Polenta Recipes

Indulge in the vibrant flavors of Ratatouille with Polenta, a delightful and versatile dish that combines the best of French and Italian cuisine. Discover a symphony of tender vegetables stewed to perfection in a rich tomato sauce, complemented by creamy polenta that adds a delightful textural contrast. This culinary journey takes you through three distinct variations of Ratatouille with Polenta: a classic version featuring fresh summer vegetables, a hearty winter version with roasted root vegetables, and a unique fusion version that incorporates exotic spices and ingredients. Each recipe offers a unique twist on this beloved dish, ensuring a culinary adventure that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

RATATOUILLE WITH POLENTA

Ratatouille with Polenta image

If you only know Ratatouille as a kids' movie, you're in for a treat. Created in the Provence region of France, the dish features seasoned veggies sauteed in oil. Taste of Home Test Kitchen

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1/2 pound small fresh mushrooms, halved
1 medium sweet red pepper, chopped
1 small onion, chopped
4 teaspoons olive oil, divided
4 cups cubed peeled eggplant
1 small zucchini, chopped
1 cup cherry tomatoes
2 garlic cloves, minced
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
1 tube (1 pound) polenta, cut into 1/2-inch slices
Grated Parmesan cheese, optional

Steps:

In a large skillet, saute the mushrooms, pepper and onion in 2 teaspoons oil until almost tender. Add the eggplant, zucchini, tomatoes, garlic, Italian seasoning and salt. Saute for 8-10 minutes or until vegetables are tender., In another skillet, cook polenta slices in remaining oil over medium-high heat for 3-4 minutes on each side or until lightly browned. Serve with ratatouille; sprinkle with cheese if desired.

Nutrition Facts : Calories 195 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 689mg sodium, Carbohydrate 34g carbohydrate (8g sugars, Fiber 6g fiber), Protein 6g protein. Diabetic Exchanges

RATATOUILLE POLENTA BAKE

Ratatouille Polenta Bake image

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

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)
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained
1 tube (16 ounces) refrigerated plain polenta (or any flavor)
2 tablespoons shredded Parmesan cheese
3/4 cup finely shredded mozzarella cheese (3 ounces)
1/4 cup chopped fresh parsley

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 WITH POLENTA ROUNDS

Ratatouille with Polenta Rounds image

This ratatouille recipe is very easy to adjust to what's in season or what you have on hand. Hope you enjoy!

Provided by emzily23

Categories Side Dish Vegetables Squash Zucchini

Time 1h

Yield 6

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
½ large eggplant, chopped
2 large zucchini, sliced
1 large onion, chopped
1 green bell pepper, diced, or more to taste
½ cup cherry tomatoes, or as desired
2 tablespoons pitted kalamata olives
4 cloves garlic, chopped
2 tablespoons Burgundy wine
2 tablespoons dried basil
1 teaspoon dried thyme
1 teaspoon dried oregano
salt and ground black pepper to taste
1 (16 ounce) tube prepared polenta, cut into 1/2-inch thick slices
1 pound fresh mozzarella cheese, sliced into 1/2-inch thick rounds

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish.
Heat olive oil in a large skillet over medium-high heat; cook and stir eggplant, zucchini, onion, green bell pepper, cherry tomatoes, kalamata olives, and garlic until vegetables start to become tender, about 10 minutes. Stir in wine, basil, thyme, and oregano; season with salt and black pepper. Bring ratatouille to a boil, reduce heat to low, and simmer for 3 minutes.
Pour ratatouille into prepared baking dish and arrange polenta slices and mozzarella cheese rounds over the top.
Bake in the preheated oven until casserole is simmering and mozzarella cheese is melted and bubbling, about 20 minutes.

Nutrition Facts : Calories 360.5 calories, Carbohydrate 25.5 g, Cholesterol 59.5 mg, Fat 20.2 g, Fiber 5.4 g, Protein 17.9 g, SaturatedFat 11.4 g, Sodium 431.5 mg, Sugar 7.2 g

Tips:

Fresh Vegetables: Use fresh, ripe vegetables for the best flavor and texture.
Slice Vegetables Evenly: To ensure even cooking, slice the vegetables evenly.
Season Each Layer: Season each layer of vegetables with salt, pepper, and herbs to enhance the flavor.
Use a Variety of Vegetables: Experiment with different types of vegetables to create a colorful and flavorful ratatouille.
Cook the Ratatouille Low and Slow: Simmer the ratatouille over low heat for about 1 hour, or until the vegetables are tender.
Garnish with Fresh Herbs: Before serving, garnish the ratatouille with fresh herbs like basil or parsley for an extra pop of flavor and color.
Polenta: For the polenta, use a ratio of 1:3 polenta to liquid (water or broth). Bring the liquid to a boil, then slowly whisk in the polenta. Reduce heat to low and simmer for about 20 minutes, or until the polenta is thick and creamy.

Conclusion:

This delicious and colorful ratatouille with polenta is a perfect vegetarian main course or side dish. It's packed with fresh, flavorful vegetables, and the creamy polenta adds a satisfying heartiness. With its vibrant colors and delicious flavors, this dish is sure to be a hit at your next gathering. Ratatouille and polenta can be prepared ahead of time, making it a great option for busy weeknights or when entertaining guests.