Skip to main content

Ratatouille-Polenta Casserole

Creamy, cheesy polenta tops a chunky mixture of vegetables in this hearty casserole.

Recipe information

  • Yield

    Serves 4; 1 1/2 cups per serving

Ingredients

Cooking spray

Filling

2 teaspoons olive oil
1 1/4 pounds eggplant (about 1 medium), peeled and cut into 3/4-inch cubes (about 6 cups)
1 medium onion, chopped
1 large red bell pepper, chopped
2 medium garlic cloves, minced
1 14.5-ounce can no-salt-added diced tomatoes, undrained
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
1/8 teaspoon salt
1/8 teaspoon pepper

Polenta

2 cups Vegetable Broth (page 53) or commercial low-sodium vegetable broth
1/2 cup yellow cornmeal
1/2 cup shredded or grated Parmesan cheese and 2 tablespoons shredded or grated Parmesan cheese, divided use
1/8 teaspoon pepper

Preparation

  1. Step 1

    Preheat the oven to 375°F. Lightly spray an 8-inch square glass baking dish with cooking spray.

    Step 2

    In a large nonstick skillet, heat the oil over medium-high heat, swirling to coat the bottom. Cook the eggplant, onion, bell pepper, and garlic, covered, for 6 to 8 minutes, or until the eggplant is lightly browned and all the vegetables are softened, stirring occasionally.

    Step 3

    Stir in the remaining filling ingredients. Cook, covered, for 5 minutes, or until the vegetables are tender, stirring frequently. Spoon into the baking dish.

    Step 4

    Meanwhile, in a medium saucepan, bring the broth to a boil over medium-high heat. Using a long-handled whisk, carefully stir the broth to create a swirl. Slowly pour the cornmeal in a steady stream into the swirl, whisking constantly. Holding the pan steady, continue whisking for 1 to 2 minutes, or until the polenta is very thick. Remove from the heat.

    Step 5

    Stir 1/2 cup Parmesan and the pepper into the polenta. Spread the polenta over the filling. Sprinkle with the remaining 2 tablespoons Parmesan.

    Step 6

    Bake for 15 minutes, or until bubbling. Let the casserole stand for 5 minutes before serving.

  2. Nutrition information

    Step 7

    (Per serving)

    Step 8

    Calories: 216

    Step 9

    Total fat: 6.5g

    Step 10

    Saturated: 2.5g

    Step 11

    Trans: 0.0g

    Step 12

    Polyunsaturated: 0.5g

    Step 13

    Monounsaturated: 3.0g

    Step 14

    Cholesterol: 9mg

    Step 15

    Sodium: 314mg

    Step 16

    Carbohydrates: 33g

    Step 17

    Fiber: 7g

    Step 18

    Sugars: 10g

    Step 19

    Protein: 9g

    Step 20

    Calcium: 208mg

    Step 21

    Potassium: 703mg

  3. Dietary Exchanges

    Step 22

    1 starch

    Step 23

    3 vegetable

    Step 24

    1/2 very lean meat

    Step 25

    1 fat

American Heart Association Low-Salt Cookbook, 4th Edition
Read More
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Baking meatballs and green beans on two sides of the same sheet pan streamlines the cooking process for this saucy, savory dinner.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A garlicky pistachio topping takes this sunny summer pasta from good to great.