Ratatouille with Goat Cheese Polenta

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An impressive French dish made easy!

Ratatouille is a traditional French dish that is often served alongside meat or fish, and boy, is it good! Full of stewed summer vegetables, the traditional preparation requires a lot of chopping and cooking over the stovetop. By using a high quality marinara sauce, or your favorite homemade recipe, and serving it over savory goat cheese polenta, we’ve turned this baked ratatouille dish into a vegetarian entrée that is a super easy to prepare, yet flavorful and delicious. The goat cheese offers a lot of tangy flavor for few calories, so you end up with an easy meal that is healthy, filling, and delicious. Since it requires little preparation, you only have a few dishes to clean up, and you can do that while the vegetables are in the oven. Think a clean kitchen and a delicious meal that’s also good for you isn’t possible? Try this baked ratatouille recipe see for yourself.

Also, be sure to check out these other fun recipes from Skinny Ms.:
Grilled Pizza with Mozzarella, Basil, and Tomato
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Ratatouille with Goat Cheese Polenta

This quickened version of a French favorite not only tastes fantastic but it is full of whole ingredients that will make anyone happy.
Yield 6 people
Serving Size
Course Dinner, Main Course, Side Dish
Cuisine French
Author SkinnyMs.

Ingredients

Ratatouille:

  • 1 eggplant medium
  • 1 zucchini medium
  • 1 summer squash medium
  • 1 red bell pepper medium
  • 3 cups marinara sauce prepared
  • 1 teaspoon extra virgin olive oil
  • sea salt
  • pepper freshly ground

Goat Cheese Polenta:

  • 3 cups water or vegetable stock
  • 1 teaspoon sea salt
  • 1 clove garlic minced
  • 1 1/2 cups cornmeal medium grind
  • 1/4 cup milk low-fat
  • 1 teaspoon butter
  • 4 ounces goat cheese fresh, crumbled
  • basil leaves fresh, slivered, for garnish

Instructions

Make the Ratatouille:

  • Preheat oven to 400 degrees F.
  • Slice all the vegetables as thin as possible using either a sharp knife or mandolin slicer, doing your best to slice them as uniformly as possible. Layer them in a 9x9 casserole dish one vegetable at a time, seasoning with salt and fresh ground pepper between each layer, until you run out of vegetables.
  • Pour the marinara sauce over top of the veggies, covering well, and drizzle with the extra virgin olive oil. Cover with foil and bake for 40 minutes.

Make the Polenta:

  • About 10 minutes before the ratatouille is done, make the polenta:
  • Put the water, garlic, and salt in a medium pot and bring to a boil. Slowly add the cornmeal to the pot, turn down the heat to medium-low, and stir with a whisk until liquid is absorbed and no clumps remain. Stir continuously for about 5 minutes and then add the milk, butter, and half of the goat cheese. Stir until well combined and turn off the heat.
  • To serve, top the polenta with the baked vegetables, and top with a sprinkling of goat cheese crumbles and a few slivers of fresh basil.

Nutrition Information

Calories: 313kcal | Carbohydrates: 40g | Protein: 10g | Fat: 13g | Saturated Fat: 5g | Sodium: 946mg | Fiber: 10g | Sugar: 10g |
SmartPoints (Freestyle): 11
Keywords Vegetarian

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