RATATOUILLE POLENTA BAKE
From Betty Crocker. I have not tried this yet, but it looks like a wonderful way to get your veggies.
Provided by under12parsecs
Categories Onions
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF. Spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook onion and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, zucchini, salt and pepper. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Stir in tomatoes, breaking up with spoon; reduce heat to low. Cook 3 minutes, stirring occasionally.
- Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices. Arrange slices on bottom of dish, overlapping and cutting to fit where necessary. Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
- Cover and bake 30 minutes. Sprinkle with mozzarella cheese and parsley. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.
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Nyasha Mhere
[email protected]This recipe looks delicious, but I'm not sure if I have all of the ingredients. I'll have to check my pantry before I can decide if I want to make it.
Tyleigh Bowens
[email protected]I'm not sure about this recipe. It seems like it might be a lot of work. I'm not sure if it's worth the effort.
jokhio jokhio
[email protected]This dish looks amazing! I'm definitely going to make it for my next dinner party.
RANA BEPARY
[email protected]I'm not a big fan of ratatouille, but this recipe looks like it might be worth a try. I love polenta, so I'm sure I'll enjoy that part of the dish.
Liu Wei
[email protected]This recipe looks delicious! I can't wait to try it.
tnt plays
[email protected]I'm not sure what went wrong, but my ratatouille polenta bake turned out really dry. The polenta was crumbly and the ratatouille was overcooked. I think I might have added too much flour to the polenta. I'll have to try this recipe again and see if I
cxldhearted.mister
[email protected]I thought this dish was just okay. The polenta was a little bland and the ratatouille was a bit too acidic for my taste. I think I would have enjoyed it more if the ratatouille had been cooked for a little longer.
Muzakir Khan
[email protected]This bake was a great way to use up leftover ratatouille. It was easy to make and turned out delicious! I will definitely be making this again.
FAKHRUL ISLAM
[email protected]Delicious and easy to make! I loved the combination of the ratatouille and polenta. The flavors were perfect together. I will definitely be making this again.
Juli Jones
[email protected]This bake was easy to make and turned out great! The polenta was creamy and the ratatouille was flavorful. I loved the combination of the two. I will definitely be making this again.
Elizabeth Emmanuel
[email protected]This dish was a great way to use up some leftover ratatouille. The polenta was a nice addition and helped to make the dish more filling. I loved the combination of flavors and textures. I will definitely be making this again!
Muhammad Ali Abdullah
[email protected]This bake was absolutely delicious! The ratatouille was packed with fresh vegetables and the polenta was creamy and smooth. The flavors of the two dishes complemented each other perfectly. I loved the addition of the cheese and herbs, which gave the
MD Nasir uddin Nasir
[email protected]This dish was a hit with my family! Everyone loved the combination of the ratatouille and polenta. The ratatouille was flavorful and the polenta was creamy and cheesy. The bake was easy to make and didn't take too long. I will definitely be adding th
cytoshna
[email protected]I'm not usually a fan of polenta, but this recipe changed my mind. The polenta was so creamy and flavorful, and it paired perfectly with the ratatouille. The vegetables in the ratatouille were cooked perfectly and retained their vibrant colors. I lov
Ayanna Cornelius
[email protected]This ratatouille polenta bake was an absolute delight! The flavors of the ratatouille and polenta complemented each other perfectly. The ratatouille was packed with fresh vegetables and bursting with flavor. The polenta was creamy and smooth, and it