Ratatouille With Polenta Recipes

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

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 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

More about "ratatouille with polenta recipes"

EASY RATATOUILLE RECIPE WITH CREAMY POLENTA • A SIMPLE PANTRY

2019-07-15 Easy Ratatouille Recipe with Creamy Polenta. Put that summer produce to work in this fantastic twist on the classic French peasant dish! This …
From asimplepantry.com
Estimated Reading Time 5 mins

In a large pot, bring 4 cups of water to a boil with a big pinch of salt. Slowly whisk in the polenta to prevent clumps, then reduce heat to low and simmer for 10-12 minutes, or until the polenta is thickened and tender. Remove from heat and stir in the butter and parmesan.
While the polenta cooks, heat a large, high-sided skillet over medium-high heat. Add 2 teaspoons olive oil, and once hot, add the eggplant in a single layer; season with salt and pepper and cook, stirring infrequently, until browned and slightly softened, about 4 minutes. Transfer eggplant to a large bowl.
Heat another 2 teaspoons of olive oil in the same pan, then add the zucchini in a single layer; season with salt and pepper and cook, stirring infrequently, until browned and slightly softened, about 3 minutes. Remove zucchini from pan and add to the bowl with the cooked eggplant.
Heat another 2 teaspoons of olive oil in the same pan, then add the bell pepper, onion, and minced garlic. Season with salt and pepper and cook, stirring occasionally, until browned and slightly softened, about 4 minutes. Add the tomato, season with salt and pepper and continue cooking until the mixture has thickened slightly, about 4 minutes, stirring occasionally.

See details

SHEET PAN RATATOUILLE WITH CREAMY POLENTA | PLANT BASED ...

2017-09-19 Instructions. Preheat the oven to 400°F. Put all of the vegetables except tomatoes on parchment or oil-sprayed pan. Salt and pepper to taste. …
From plantbasedcooking.com
Estimated Reading Time 4 mins

See details

RATATOUILLE WITH POLENTA RECIPE | EAT SMARTER USA

2016-09-22 For the polenta, boil the vegetable broth, sprinkle with polenta while stirring, and allow to soak at low heat for 15-20 minutes, stirring occasionally. …
From eatsmarter.com
4/5 (1)
Total Time 50 mins
Servings 4

See details

SHEET PAN RATATOUILLE WITH POLENTA - VEGAN RICHA

2021-03-17 Serve the baked ratatouille over the polenta in bowls. Sprinkle with some pepper flakes, fresh basil, or parsley. Sheet Pan vs Casserole. Either works for this recipe. If you make a small serving, a big casserole dish will be fine but …
From veganricha.com

See details

BAREFOOT CONTESSA | ROASTED RATATOUILLE WITH POLENTA | RECIPES

barefoot-contessa-roasted-ratatouille-with-polenta image

Roasted Ratatouille with Polenta from Barefoot Contessa. <p>Preheat the oven to 450 degrees.</p> <p>Place the zucchini, eggplant, bell peppers, onion, garlic, oregano, olive oil, 1 tablespoon salt, and 1½ teaspoons black pepper in a large …
From barefootcontessa.com

See details

KITCHEN GARDEN RATATOUILLE RECIPE | RECIPES.NET

2020-03-10 With tons of veggies and grainy polenta, this ratatouille recipe fits for all occasions. How To Make Kitchen Garden Ratatouille. 16 oz Cheesy Polenta (refrigerated …
From recipes.net
Estimated Reading Time 2 mins

Prepare Cheesy Polenta (or, if using, purchased polenta or rice according to package directions. Cover and keep warm).

See details

ROASTED RATATOUILLE WITH POLENTA - ROBUST RECIPES

2015-09-18 Roasted Ratatouille with Polenta is a gluten-free, vegetarian dish that is filling. The veggies are roasted to bring out their sweetness and maintain their texture. Email Robust …
From robustrecipes.com
Estimated Reading Time 6 mins

Cut your veggies as instructed for each. Try to keep them roughly the same size. Divide your veggies evenly onto 2 large rimmed baking sheets so that the veggies are in an even layer. Drizzle with 3 tablespoons grapeseed oil on each pan. Sprinkle the herbs evenly among each tray of veggies, along with a good pinch of salt and pepper. Toss to coat the veggies in the oil and seasonings, spread the veggies into an even layer.
Roast the veggies for 45 minutes, making sure to toss the veggies and rotate pans about every 15 minutes. The veggies should have reduced in size, and be tender and browned. Be careful not to burn them.

See details

RATATOUILLE WITH WHITE BEANS & POLENTA RECIPE | EATINGWELL

Step 1. Heat 1 tablespoon oil in a large pot over medium heat. Add onion and bell peppers, sprinkle with 1/8 teaspoon salt; cook, stirring occasionally, until the vegetables soften, 5 to 7 …
From eatingwell.com

Heat 1 tablespoon oil in a large pot over medium heat. Add onion and bell peppers, sprinkle with 1/8 teaspoon salt; cook, stirring occasionally, until the vegetables soften, 5 to 7 minutes. Add garlic and; cook, stirring, until fragrant, about 1 minute more. Transfer the vegetables to a large bowl.
Add 1 tablespoon oil to the pot. Add eggplant, sprinkle with 1/4 teaspoon salt and cook, stirring frequently, until browned in places, 4 to 6 minutes. Transfer to the bowl with the vegetables.
Add another 2 tablespoons oil to the pot. Add zucchini, sprinkle with the remaining 1/8 teaspoon salt and cook, stirring frequently, until browned in places, 3 to 5 minutes. Add beans, cherry (or grape) tomatoes, sun-dried tomatoes, Italian seasoning, pepper and the reserved vegetables; stir to combine. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 8 to 10 minutes.
Meanwhile, heat remaining 1 tablespoon oil in a large nonstick skillet over medium heat. Add polenta rounds and cook until golden brown on the bottom, about 5 minutes. Turn each slice and cook until browned on the second side, about 5 minutes more.

See details

INSTANT POT RATATOUILLE WITH POLENTA | WILLIAMS SONOMA

2020-05-31 About 20 minutes after you start the polenta, make the ratatouille: In an Instant Pot set to “sauté,” warm the olive oil. Add the onion and a pinch each of salt and pepper and cook, stirring occasionally, until tender and golden, about 5 minutes. Add the garlic, oregano and tomato paste and cook, stirring occasionally, until fragrant, about 1 minute. Add the tomatoes and …
From williams-sonoma.com
5/5 (1)
Total Time 30 mins
Servings 4

See details

RATATOUILLE WITH POLENTA - VERED'S ISRAELI COOKING

2021-05-25 Ratatouille with polenta Recipe by Vered Guttman Course: Main course, Vegetables, Sides Cuisine: Italian Difficulty: Medium. Servings. 8. servings. Prep time. 40. minutes. Cooking time. 40. minutes . Total time. 1. hour . 20. minutes. For the polenta, buy ground polenta/grits. I prefer to use the non-instant kind, although instant polenta has many …
From veredguttman.com
Cuisine Italian
Category Main Course, Vegetables, Sides
Servings 8
Total Time 1 hr 20 mins

See details

THE BEST RATATOUILLE WITH CREAMY POLENTA - GREEN HEALTHY ...

2020-10-19 The Ingredients. Every recipe is somewhat unique but what all of them have in common are the tomato base and the main vegetables. Vegetables – Eggplant, Zucchini, Bell Pepper, Ripe Tomatoes. These are the main ingredients of any Ratatouille and can’t really be replaced by anything or the recipe won’t resemble the original at all anymore.
From greenhealthycooking.com
Estimated Reading Time 5 mins

See details

SHEET PAN RATATOUILLE WITH CREAMY POLENTA [VEGAN, GLUTEN ...

Preheat the oven to 400°F. Put all of the vegetables except tomatoes on parchment or oil-sprayed pan. Salt and pepper to taste. Roast for 20 minutes. …
From onegreenplanet.org
Estimated Reading Time 1 min

See details

CHICKEN RATATOUILLE WITH LEMONY BASIL POLENTA | CANADIAN ...

2013-11-01 Add broth, 1/3 cup water, pepper and salt; bring to boil. Reduce heat to medium-low. Gradually whisk in cornmeal; cook, stirring often, until polenta is thick enough to mound on spoon, 5 to 10 minutes. Stir in lemon zest, lemon juice and butter. Fold in basil. Serve topped with ratatouille. Nutritional facts per serving: about.
From canadianliving.com

See details

SHEET PAN RATATOUILLE WITH POLENTA - FOODCRAZIES

2021-03-17 Serve the baked ratatouille over the polenta in bowls. Sprinkle some pepper flakes, fresh basil, or parsley. Notes . Make sure not to crowd the pan too much and make sure your oven comes up to the perfect temperature. The high heat evaporates the liquid and concentrates their flavors while browning everything up in a delicious way. As for summer squash vs …
From foodcrazies.com

See details

RATATOUILLE ON BROILED POLENTA WITH BABY GREENS

In a large oven-proof skillet heat the olive oil over medium high heat and add the garlic and onion; stir and cook for five minutes. Add the eggplant, mushrooms and pepper; stir and cook for five minutes. Add the tomatoes, broth, olives, balsamic vinegar, parsley, herbs, sea salt and ground pepper. Stir to combine.
From glutenfreegoddessrecipes.com

See details

RATATOUILLE WITH CREAMY POLENTA RECIPE | POLENTA RECIPES ...

Meanwhile, make the polenta. Heat the oil in a saucepan over a medium heat, add the onion and thyme and fry for 5 mins until starting to soften. Add the polenta and stock and cook for 15 mins, stirring continuously until thick and bubbling. As it cools the polenta will thicken. Mix in the yogurt alternative until well combined and bring back to the boil. Season to taste with freshly ground ...
From realfood.tesco.com

See details

RATATOUILLE WITH POLENTA - TFRECIPES.COM

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.
From tfrecipes.com

See details

RATATOUILLE WITH POLENTA | RECIPES WIKI | FANDOM

1.Prepare polenta according to package directions and set aside. 2.Heat oil in a medium sized saucepan over medium-high heat. Sauté green and red bell pepper, garlic and onions for 5 minutes, stirring often. 3.Stir in eggplant, squash, tomato, bay leaf, and thyme then cover and cook for 5–6 minutes or until vegetables are tender.
From recipes.fandom.com

See details

RATATOUILLE WITH POLENTA RECIPE

Ratatouille with polenta recipe. Learn how to cook great Ratatouille with polenta . Crecipe.com deliver fine selection of quality Ratatouille with polenta recipes equipped with ratings, reviews and mixing tips. Get one of our Ratatouille with polenta recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Ratatouille with Polenta …
From crecipe.com

See details

18 TASTY RECIPES USING TUBED POLENTA | ALLRECIPES

2021-06-10 Ratatouille with Polenta Rounds. Ratatouille with Polenta Rounds. Credit: sanzoe. View Recipe this link opens in a new tab. Homemade ratatouille is topped with precooked slices of polenta and mozzarella cheese, then baked until golden and bubbling. "I found this dish very flavorful! The leftovers were even better the next day! I will definitely make it again, especially …
From allrecipes.com

See details

RATATOUILLE WITH POLENTA- TFRECIPES

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.
From tfrecipes.com

See details

RATATOUILLE WITH POLENTA RECIPE: HOW TO MAKE IT | TASTE OF ...

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
From preprod.tasteofhome.com

See details

RATATOUILLE WITH SPICY ITALIAN CHICKEN SAUSAGE AND CREAMY ...

2013-08-28 To make the polenta. Pour the chicken broth and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the parmesan cheese and season with salt and pepper.
From halfbakedharvest.com

See details

BAREFOOT CONTESSA | ROASTED RATATOUILLE WITH POLENTA

2017-09-21 Roasted Ratatouille with Polenta. Thursday, September 21, 2017. Just as the weather turns chilly at night in East Hampton, I want something for dinner that's comforting and warm like my Roasted Ratatouille with Polenta. Who wouldn't love a big bowl of creamy Parmesan polenta piled high with caramelized roasted vegetables for dinner?
From barefootcontessa.com

See details