Ratatouille Polenta Bake
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!
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Recipe Information
Ingredients
- 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
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.
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.
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.
Pour the cooked polenta into the greased baking dish and spread it into an even layer. Set aside to cool slightly.
While the polenta is cooling, prepare the vegetables. Dice the eggplant, zucchini, yellow squash, red bell pepper, and onion into bite-sized pieces.
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.
Add the minced garlic and cook for another 1 minute until fragrant.
Stir in the eggplant, zucchini, yellow squash, and red bell pepper. Cook the vegetables for 8-10 minutes, stirring occasionally, until they are tender.
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.
Stir in the chopped fresh basil and remove the skillet from heat.
Pour the vegetable mixture over the polenta in the baking dish, spreading it evenly.
Sprinkle the grated Parmesan cheese and shredded mozzarella cheese over the top of the vegetable mixture.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbling and golden brown.
Remove from the oven and let the Ratatouille Polenta Bake cool for 5-10 minutes before serving.
Garnish with additional fresh basil if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
2081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.1 g | 121% | |
| Saturated Fat | 36.8 g | 184% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 4874 mg | 212% | |
| Total Carbohydrate | 231.6 g | 84% | |
| Dietary Fiber | 44.4 g | 159% | |
| Total Sugars | 60.3 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2073 mg | 159% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 4397 mg | 94% | |
*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.
