Ratatouille Polenta Bake

[Guest guest]

Ratatouille Polenta Bake

6 servings

 

1 medium onion, coarsely chopped

(1/2 cup)

1 medium bell pepper, coarsely chopped (1 cup)

1 small unpeeled

eggplant, (1 pound), diced (2 cups)

1 medium zucchini, diced (1 cup)

1/2

teaspoon salt

1/4 teaspoon pepper

1 can (14 1/2 ounces) Italian-style

stewed tomatoes, undrained

1 tube (16 ounces) refrigerated plain polenta (or

any flavor)

2 tablespoons shredded Parmesan cheese

3/4 cup finely shredded

mozzarella cheese (3 ounces)

1/4 cup chopped fresh parsley

 

1. 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.

2. 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.

3. 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.