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
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mery jesintha
[email protected]I would definitely recommend this recipe to anyone looking for a delicious and easy weeknight meal.
Rosalind Griffin
[email protected]This dish was a bit time-consuming to make, but it was definitely worth it. The end result was a delicious and impressive meal.
Aqsa Riaz
[email protected]I'm not a big fan of eggplant, but I really enjoyed this dish. The eggplant was roasted to perfection and had a lovely smoky flavor.
Muriithi Mary
[email protected]This was one of the best ratatouille polenta bakes I've ever had. The flavors were incredible and the texture was perfect.
Kwanda Mkhize
[email protected]I made this dish for a potluck and it was a big success. Everyone loved it!
yuusuf kalsoni
[email protected]This dish was a hit with my kids! They loved the creamy polenta and the roasted vegetables. I'll definitely be making this again.
Mujeeb Brohi
[email protected]I'm not sure what I did wrong, but my polenta turned out grainy and clumpy. I think I might have added too much water.
Shezad Baba
[email protected]This bake was a great way to use up leftover vegetables. I had some zucchini, eggplant, and tomatoes that were about to go bad, and this recipe was the perfect way to use them up.
Fahad chodry
[email protected]I found this dish to be a bit too heavy. The polenta was very dense and the cheese topping was a bit overpowering.
Jakayla Clase
[email protected]The presentation of this dish was beautiful. The colors of the vegetables were vibrant and the cheese topping was golden brown. It was a feast for the eyes.
Ruma Zeba
[email protected]This bake was easy to make and very tasty. The instructions were clear and easy to follow. I would recommend this recipe to anyone looking for a quick and easy weeknight meal.
somali girl
[email protected]I'm not a huge fan of polenta, but I was pleasantly surprised by this dish. The vegetables were roasted to perfection and the polenta was creamy and flavorful. I would definitely make this again.
ChristopherC
[email protected]This dish was a bit too bland for my taste. I think it could have used more seasoning or a bolder sauce.
Shiva Kewat
[email protected]I made this bake last night and it was delicious! The flavors were well-balanced and the polenta was cooked perfectly. I especially loved the crispy cheese topping. I will definitely be making this again.
haseeb khan kh
[email protected]This ratatouille polenta bake was an absolute delight! The combination of flavors and textures was simply divine. The roasted vegetables were perfectly tender and flavorful, while the polenta was creamy and cheesy. Overall, this dish was a hit with m