Best 3 Ratatouille With Polenta Rounds Recipes
Indulge in the vibrant flavors of Ratatouille with Polenta Rounds, a delightful vegetarian dish that combines a medley of colorful vegetables with creamy polenta. This delectable recipe features a hearty ratatouille made with fresh zucchini, eggplant, bell peppers, tomatoes, and aromatic herbs, all simmered in a rich tomato sauce. Accompanied by crispy polenta rounds, this dish offers a delightful contrast of textures and flavors. Experience the perfect harmony of tender vegetables, tangy tomato sauce, and the savory crunch of polenta in every bite. Whether you're looking for a vibrant main course or an impressive side dish, this Ratatouille with Polenta Rounds will surely tantalize your taste buds and leave you craving more. Additional recipes included in this article provide variations on this classic dish, such as a Ratatouille Tian and a Polenta and Mushroom Casserole, offering even more culinary adventures to explore.
Let's cook with our recipes!
RATATOUILLE WITH POLENTA ROUNDS
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
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
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 WITH POLENTA
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
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
Tips:
- Use a variety of vegetables. The more colorful your ratatouille, the more flavorful it will be. Some good options include eggplant, zucchini, bell peppers, tomatoes, and onions.
- Cut the vegetables into evenly sized pieces. This will help them cook evenly.
- Sauté the vegetables in olive oil over medium heat. This will help them caramelize and develop flavor.
- Add garlic and herbs towards the end of cooking. This will prevent them from burning and losing their flavor.
- Season the ratatouille with salt and pepper to taste.
- Serve the ratatouille immediately, or let it cool and store it in the refrigerator for later.
- For the polenta rounds, use a sturdy polenta that will hold its shape when cooked.
- Cook the polenta rounds in a hot skillet with olive oil until they are golden brown and crispy.
- Serve the polenta rounds with the ratatouille, or use them as a base for other dishes, such as grilled vegetables or roasted chicken.
Conclusion:
Ratatouille is a classic French dish that is perfect for a summer meal. It is easy to make and can be served as a main course or a side dish. Polenta rounds are a delicious and versatile addition to any meal. They can be served with ratatouille, grilled vegetables, roasted chicken, or even just a simple salad.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
