Ratatouille Polenta Bake

Nutriscore Rating: 73/100

Transform your dinner table into a Mediterranean feast with this vibrant Ratatouille Polenta Bake, a comforting casserole that perfectly balances rustic French flavors with creamy Italian polenta. This recipe layers a hearty base of velvety polenta with a colorful medley of tender roasted vegetables—eggplant, zucchini, yellow squash, and red bell pepper—all simmered in a fragrant tomato sauce infused with garlic, thyme, and oregano. Finished with a golden crust of melted mozzarella and Parmesan, this baked dish is as visually stunning as it is delicious. Ideal for vegetarians, it’s easy to prepare, naturally gluten-free, and perfect for serving as a savory centerpiece or alongside a crisp green salad. A crowd-pleaser that celebrates wholesome, fresh ingredients!

Recipe Information

• Prep Time: 30 min
• Cook Time: 45 min
• Total Time: 1 hr 15 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

18 items

• 1 cup polenta (coarse cornmeal)
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 medium eggplant
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium red bell pepper
• 1 medium onion
• 3 garlic cloves, minced
• 1 15-ounce can crushed tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons fresh basil, chopped
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 0.5 teaspoon black pepper
• 1 tablespoon extra olive oil for greasing

📝 Instructions

15 steps

1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.

2. In a medium saucepan, heat 4 cups of water with 1 teaspoon salt until it comes to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps.

3. Reduce the heat to low and cook the polenta for about 10-15 minutes, stirring frequently, until it thickens and pulls away from the sides of the pot.

4. Pour the cooked polenta into the greased baking dish and spread it into an even layer. Set aside to cool slightly.

5. While the polenta is cooling, prepare the vegetables. Dice the eggplant, zucchini, yellow squash, red bell pepper, and onion into bite-sized pieces.

6. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.

7. Add the minced garlic and cook for another 1 minute until fragrant.

8. Stir in the eggplant, zucchini, yellow squash, and red bell pepper. Cook the vegetables for 8-10 minutes, stirring occasionally, until they are tender.

9. Add the crushed tomatoes, dried thyme, dried oregano, black pepper, and a pinch of additional salt (optional). Simmer the mixture for 10 minutes to let the flavors combine.

10. Stir in the chopped fresh basil and remove the skillet from heat.

11. Pour the vegetable mixture over the polenta in the baking dish, spreading it evenly.

12. Sprinkle the grated Parmesan cheese and shredded mozzarella cheese over the top of the vegetable mixture.

13. Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbling and golden brown.

14. Remove from the oven and let the Ratatouille Polenta Bake cool for 5-10 minutes before serving.

15. Garnish with additional fresh basil if desired, and serve warm. Enjoy!

Nutrition Facts

1 serving (503.6g)

Calories		347
% Daily Value*
Total Fat		15.6 g	20%
	Saturated Fat	6.0 g	30%
	Polyunsaturated Fat	0.0 g
Cholesterol		27 mg	9%
Sodium		812 mg	35%
Total Carbohydrate		38.8 g	14%
	Dietary Fiber	7.6 g	27%
	Total Sugars	10.1 g
Protein		15.6 g	31%
Vitamin D		0.0 mcg	0%
Calcium		345 mg	27%
Iron		1.5 mg	8%
Potassium		733 mg	16%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 846 cal (39.5%%)

Protein: 370 cal (17.3%%)

Carbs: 926 cal (43.2%%)