Ratatouille with Goat Cheese Polenta

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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 SkinnyMs.:
Grilled Pizza with Mozzarella, Basil, and Tomato
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Recipe for Baked Ratatouille with Goat Cheese Polenta

Recipe for Baked Ratatouille with Goat Cheese Polenta

Yield: 6 servings | Calories: 313 | Total Fat: 13g | Saturated Fat: 5g | Trans Fat: 0g | Sodium: 946 mg | Total Carbohydrates: 40g | Fiber: 10g | Sugars: 10g | Protein: 10g | SmartPoints (Freestyle): 7


  • 1 medium eggplant
  • 1 medium zucchini
  • 1 medium summer squash
  • 1 medium red bell pepper
  • 3 cups prepared marinara sauce
  • 1 teaspoon extra-virgin olive oil
  • Sea salt and freshly ground pepper
    Goat Cheese Polenta:
  • 3 cups water or vegetable stock
  • 1 teaspoon sea salt
  • 1 clove garlic, minced
  • 1 1/2 cups medium grind cornmeal
  • 1/4 cup low fat milk
  • 1 teaspoon butter
  • 4 ounces fresh goat cheese, crumbled
  • Fresh basil leaves, slivered, for garnish


  1. Make the Ratatouille:
  2. Preheat oven to 400 degrees F.
  3. 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.
  4. Pour the marinara sauce overtop of the veggies, covering well, and drizzle with the extra virgin olive oil. Cover with foil and bake for 40 minutes.
  5. About 10 minutes before the ratatouille is done, make the polenta:
  6. 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.
  7. 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.

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