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
Filling
Polenta
Preparation
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.
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
Dietary Exchanges
Step 22
1 starch
Step 23
3 vegetable
Step 24
1/2 very lean meat
Step 25
1 fat