Ratatouille Polenta Bake

Earlier this year some of the girls I work with and I decided to start having a girls night dinner every other month that rotated houses.  Each person could show off their amazing cooking skills while we kicked back, relaxed and had a fun night decompressing after work while drinking a glass, or two, of wine.  It’s nights like these that I just love.  And, the best part about it is new recipes! This one comes from Kate Saletta and is a staple in her family.  I loved the combination of polenta and cheesy veggies! 

Ingredients

1 medium onion, coarsely chopped (1/2 cup)

2 cloves minced garlic

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, optional

1/4 teaspoon pepper, optional

1 can (14 1/2 ounces) Italian-style stewed tomatoes, undrained

24 ounce tube of plain polenta (or any flavor)

Shredded Parmesan cheese

1 cup shredded mozzarella cheese (6-8 ounces)

Directions

Coat a 12-inch nonstick skillet with canola oil; heat over medium-high heat. Cook onion, garlic and bell pepper in skillet 2 minutes, stirring occasionally. Stir in eggplant, and zucchini, and salt and pepper, if using. Cook 3 to 4 minutes, stirring occasionally, until vegetables are tender. Dice tomatoes and add to skillet with liquid; reduce heat to low. Cook 3 minutes, stirring occasionally.

 Vegetables may be prepared to this point a day ahead of baking the dish.  Cool, cover, and store vegetables in refrigerator until ready to proceed.  Bring vegetables to room temperature or reheat in a microwave until warmed through.
 
Heat oven to 375ºF.  Spray rectangular baking dish, 11x7x1 1/2 inches, with cooking spray. Cut polenta into 1/4-inch slices and mash together on the bottom of the baking dish.  Sprinkle with Parmesan cheese. Spoon vegetable mixture evenly over top.
 
Cover and bake 30 minutes. Sprinkle with mozzarella cheese. Bake uncovered about 15 minutes or until cheese is melted and casserole is bubbly. Let stand 5 minutes before serving.
 

NOTE: You may want to put a sheet of aluminum foil under the dish to catch any bubble over. 

Recipe Source: Kate Saletta

Picture Source: Lindsay Klindt