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

Ratatouille with Polenta Recipe

Publisher Photo
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

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

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.

Directions

  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

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.

Medium-Bodied Red Wine

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

Reviews for Ratatouille with Polenta

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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!

MY REVIEW
Reviewed Aug. 8, 2013

I make this dish every summer for my family. Very flavorful and healthy. We love it! I have served it over couscous as well as polenta.

MY REVIEW
Reviewed Jul. 20, 2011

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

MY REVIEW
Reviewed Jan. 5, 2011

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!

MY REVIEW
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.

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