Ratatouille with Polenta Recipe
Ratatouille with Polenta Recipe photo by Taste of Home
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Ratatouille with Polenta Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 195 calories, 5g fat (1g saturated fat), 0 cholesterol, 689mg sodium, 34g carbohydrate (8g sugars, 6g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 fat.


  1. 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.
  2. 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.
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.

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chaosmommy User ID: 2687796 230168
Reviewed Jul. 25, 2015

"I was looking for a good rattatouille recipe. This was a hit with the entire family. I made it with no changes to the recipe. The kids were a little worried about all the veggies, but they enjoyed it!"

rellmac User ID: 3519421 172131
Reviewed Jan. 24, 2014

"I make this about once a month. Last night I mad it and had leftovers so today I took some of the vegetables and warmed them in a skillet, added two scrambled eggs and had a delish and filling breakfast!"

sarahutz User ID: 4311480 118406
Reviewed Jul. 20, 2011

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

lotia16 User ID: 1074888 146805
Reviewed Sep. 23, 2010

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

joniotto User ID: 1827180 121292
Reviewed Aug. 18, 2010

"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."

christi93 User ID: 1616444 189014
Reviewed Jul. 15, 2010

"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."

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