Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Ratatouille With Polenta Recipe
    Lost? Site Map

    Ratatouille With Polenta

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    packeyes's Note:

    A Better Homes and Garden recipe. My DH really liked this one, I thought it was a little bland - but I'm not a big fan of eggplant and he loves it!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 4

    Yield:

    plates

    Units: US | Metric

    • 16 ounces prepared polenta
    • 1 small green pepper, seeded and cut into thin strips
    • 1 small onion, cut into small slices
    • 1 garlic clove, minced
    • 1 tablespoon oil
    • 1/2 small eggplant, cut into small cubes
    • 1 small yellow squash, cut into small cubes
    • 1/2 small zucchini, cut into small cubes
    • 1 cup butternut squash, peeled, seeded, cut into small cubes
    • 1 large tomato, cut into small wedges
    • 1 tablespoon basil, fresh and chopped
    • 1 pinch salt
    • 1 pinch pepper
    • 3 tablespoons fresh parsley, chopped
    • parmesan cheese (optional)

    Directions:

    1. 1
      Cut polenta into 12 slices. Prepare as desired, I prefer to cook it in a skillet in a small amount of oil. Cover and keep warm.
    2. 2
      In a 4 quart saucepan, heat oil. Once heated add pepper, onion and garlic. Cook for five minutes over a medium heat, stirring frequently. Add the eggplant, cook for another five minutes, stirring frequently. Stir in both squashes, zucchini, tomato, basil, salt and pepper. Cook, covered, 5-7 minutes, stirring occasionally, until vegetables are tender. Stir in parsley.
    3. 3
      Put 3 slices of polenta on a plate, spoon vegetables over the polenta and sprinkle with parmesan. Continue for 3 more plates.

    Ratings & Reviews:

    Advertisement

    Nutritional Facts for Ratatouille With Polenta

    Serving Size: 1 (238 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 90.9
     
    Calories from Fat 34
    37%
    Total Fat 3.8 g
    5%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 51.0 mg
    2%
    Total Carbohydrate 14.3 g
    4%
    Dietary Fiber 4.7 g
    19%
    Sugars 5.5 g
    22%
    Protein 2.4 g
    4%

    The following items or measurements are not included:

    prepared polenta

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites