Imagine a dish that brings together the comforting creaminess of polenta with the vibrant flavors of ratatouille vegetables. This baked polenta with ratatouille vegetables is a delightful combination that not only satisfies your taste buds but also makes for a gluten-free meal. Perfect for those cozy nights when you want something hearty yet healthy, this recipe is sure to become a favorite.
The beauty of this recipe lies in its versatility. You can customize the ratatouille with whatever vegetables you have on hand, from bell peppers to zucchini, allowing you to enjoy a different twist each time you make it. It’s like a warm hug in a dish, ready to impress family and friends alike.
Deliciously Simple Baked Polenta with Ratatouille Vegetables
This baked polenta with ratatouille vegetables is a comforting and satisfying meal that brings together smooth, creamy polenta topped with a medley of roasted vegetables. The dish boasts a delightful balance of textures and flavors, with the crispy edges of the baked polenta complementing the soft, savory ratatouille.
Each bite offers a burst of fresh, seasonal vegetables, making it a delightful choice for any occasion.
Ingredients
- 1 cup polenta (cornmeal)
- 4 cups vegetable broth
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium eggplant, diced
- 1 zucchini, diced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- Grated Parmesan cheese for topping (optional)
- Fresh basil for garnish (optional)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Polenta: In a saucepan, bring the vegetable broth to a boil. Slowly whisk in the polenta and salt, stirring continuously until it thickens (about 5-7 minutes). Pour the polenta into a greased baking dish and spread it evenly. Let it cool and set.
- Roast the Vegetables: In a large bowl, toss the diced eggplant, zucchini, bell peppers, onion, and garlic with olive oil, oregano, basil, salt, and pepper. Spread the vegetables on a baking sheet and roast in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized.
- Assemble the Dish: Once the vegetables are done roasting, spread them evenly over the set polenta in the baking dish. If desired, sprinkle grated Parmesan cheese on top.
- Bake: Return the dish to the oven and bake for an additional 15-20 minutes, or until the cheese is melted and the edges of the polenta are golden brown.
- Serve: Remove from the oven, let it cool slightly, and garnish with fresh basil before slicing and serving.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 310kcal
- Fat: 10g
- Protein: 8g
- Carbohydrates: 50g
