Ratatouille Polenta Bake

Transform your dinner table into a Mediterranean feast with this vibrant Ratatouille Polenta Bake, a comforting casserole that perfectly balances rustic French flavors with creamy Italian polenta. This recipe layers a hearty base of velvety polenta with a colorful medley of tender roasted vegetables—eggplant, zucchini, yellow squash, and red bell pepper—all simmered in a fragrant tomato sauce infused with garlic, thyme, and oregano. Finished with a golden crust of melted mozzarella and Parmesan, this baked dish is as visually stunning as it is delicious. Ideal for vegetarians, it’s easy to prepare, naturally gluten-free, and perfect for serving as a savory centerpiece or alongside a crisp green salad. A crowd-pleaser that celebrates wholesome, fresh ingredients!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 6

Ingredients

• 1 cup polenta (coarse cornmeal)
• 4 cups water
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 medium eggplant
• 1 medium zucchini
• 1 medium yellow squash
• 1 medium red bell pepper
• 1 medium onion
• 3 garlic cloves, minced
• 1 15-ounce can crushed tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 2 tablespoons fresh basil, chopped
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 0.5 teaspoon black pepper
• 1 tablespoon extra olive oil for greasing

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil and set aside.

Step 2

In a medium saucepan, heat 4 cups of water with 1 teaspoon salt until it comes to a boil. Gradually whisk in the polenta, stirring constantly to prevent lumps.

Step 3

Reduce the heat to low and cook the polenta for about 10-15 minutes, stirring frequently, until it thickens and pulls away from the sides of the pot.

Step 4

Pour the cooked polenta into the greased baking dish and spread it into an even layer. Set aside to cool slightly.

Step 5

While the polenta is cooling, prepare the vegetables. Dice the eggplant, zucchini, yellow squash, red bell pepper, and onion into bite-sized pieces.

Step 6

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 2-3 minutes until softened.

Step 7

Add the minced garlic and cook for another 1 minute until fragrant.

Step 8

Stir in the eggplant, zucchini, yellow squash, and red bell pepper. Cook the vegetables for 8-10 minutes, stirring occasionally, until they are tender.

Step 9

Add the crushed tomatoes, dried thyme, dried oregano, black pepper, and a pinch of additional salt (optional). Simmer the mixture for 10 minutes to let the flavors combine.

Step 10

Stir in the chopped fresh basil and remove the skillet from heat.

Step 11

Pour the vegetable mixture over the polenta in the baking dish, spreading it evenly.

Step 12

Sprinkle the grated Parmesan cheese and shredded mozzarella cheese over the top of the vegetable mixture.

Step 13

Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbling and golden brown.

Step 14

Remove from the oven and let the Ratatouille Polenta Bake cool for 5-10 minutes before serving.

Step 15

Garnish with additional fresh basil if desired, and serve warm. Enjoy!

Nutrition Facts

Serving size	2925.5 grams (2925.5g)

Amount per serving	% Daily Value*
Calories	2063

Total Fat 73.10g	94%
Saturated Fat 21.50g	108%
Polyunsaturated Fat 3.30g
Cholesterol 80mg	27%
Sodium 5655mg	246%
Total Carbohydrate 291.90g	106%
Dietary Fiber 38.80g	139%
Total Sugars 61.80g
Protein 64.00g	128%

Vitamin D 0IU	0%
Calcium 1162mg	89%
Iron 13mg	71%
Potassium 3646mg	78%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.6%

Protein: 12.3%

Carbs: 56.1%