#CreamyParmesanRatatouille #PolentaCasserole #DeliciousDinner #VegetarianMeal #ComfortFood #EasyRecipe #FamilyFavorite
Creamy Parmesan Ratatouille and Polenta Casserole
This Creamy Parmesan Ratatouille and Polenta Casserole is an easy and delicious dinner! The combination of creamy polenta, a ratatouille-style vegetable medley, and a layer of melted parmesan cheese make this a comforting and flavorful vegetarian meal that the whole family will love.
Ingredients:
- 1/2 cup olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 red pepper, diced
- 1 yellow pepper, diced
- 1 zucchini, diced
- 1 eggplant, diced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 1/4 cup vegetable stock
- 1/4 cup freshly grated parmesan cheese
- 1/2 cup polenta
- 2 cups water
- 1/4 teaspoon salt
Directions:
- Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, peppers, zucchini, and eggplant. Cook, stirring often, until the vegetables are soft and beginning to brown, about 10 minutes.
- Add the oregano, basil, black pepper, and salt. Stir to combine. Add the vegetable stock and cook, stirring occasionally, until the mixture is thickened and most of the liquid has evaporated, about 5 minutes.
- Stir in the parmesan cheese and remove from the heat. Set aside.
- In a medium saucepan, bring the polenta, water, and salt to a boil over high heat. Reduce the heat to medium-low and simmer, stirring constantly, until the polenta is thick and creamy, about 5 minutes.
- Preheat the oven to 350°F.
- Spread the polenta into an 8-inch baking dish. Top with the ratatouille. Bake for 15 minutes.
- Serve hot. Enjoy!