[X]

Home > Recipes > Ratatouille with Polenta

Ratatouille with Polenta Recipe

Ratatouille with Polenta Recipe photo by Taste of Home

Read reviews (5)

Rate recipe

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

This recipe is:

Diabetic Friendly

[X]

Rate Ratatouille with Polenta Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Ratatouille with Polenta Recipe

Prep: 20 min. Cook: 15 min.

Yield: 4 Servings

20 15 35

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

Directions

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. Yield: 4 servings.

Nutritional Facts 1-1/2 cups ratatouille with 3 pieces of polenta equals 195 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 689 mg sodium, 34 g carbohydrate, 6 g fiber, 6 g protein. Diabetic Exchanges: 3 vegetable, 1 starch, 1 fat.

Originally published as Ratatouille with Polenta in Simple & Delicious May 2010, p11

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Ratatouille with Polenta

Ratatouille with Polenta

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-5) of 5 reviews

Sort Reviews:

Reviewed on Jul. 20, 2011 by sarahutz

Great recipe to use up summer vegetables. We didn't have polenta so we served it over cheese grits, delicious!

Reviewed on Jan. 05, 2011 by btaylor123

A great idea to use the polenta, but I thought the veg needed more flavor. So the second time I made this. I roasted the veg in the oven, adding the garlic and tomatoes toward the end of the cooking time. Much richer flavor. A real keeper!

Reviewed on Sep. 23, 2010 by lotia16

It's so easy to make. Plus it's meat free, so I can serve it to my many vegetarian friends.

Reviewed on Aug. 18, 2010 by joniotto

Both the Ratatouille & the Polenta were a 'first' for our family. I made the Ratatouille as directed, but did not peel the eggplant since I was using baby eggplants and find that they are more tender than the larger variety. I would definitely use the polenta with this dish - just be sure to brown/crisp the outside by broiling, grilling, or frying. It really adds a nice touch and a different texture to the ratatouille. This dish turned out delicious! Simple but very satisfying!! My family really enjoyed it and told me the recipe was one to keep.

Reviewed on Jul. 15, 2010 by christi93

I LOVED this recipe!! I tried it not knowing if I'd like it because I had never had polenta before. I could not find polenta in the store and ended up making homeade which was really easy too.