Ratatouille with Creamy Polenta

12 g
28 g
12 g
Total Fat
30 min
Prep Time
300 min
Cook Time


  • 2 cloves garlic, finely minced
  • 1 onion, cut into thin wedges
  • 1 red bell pepper, cut into thin 1-inch pieces
  • 1 eggplant, cut into ½-inch cubes
  • 2 zucchini and 1 yellow squash, cut into ½-inch cubes
  • 1 sprig fresh thyme or ½ teaspoon dried
  • 1 tablespoons olive oil
  • 1 (14.5-ounce) can diced tomatoes
  • 2 tablespoons balsamic vinegar
  • ¼ cup chopped fresh basil
  • ¾ cup grated or shredded Parmesan cheese, divided
  • Salt and pepper

Creamy Polenta:

  • ½ cup instant polenta
  • Salt and pepper
  • 1 tablespoon butter
  • 1 cup shredded mozzarella or fontina cheese

Nutrition Facts

per serving

Calories: 265
Protein: 12 g
Carbohydrate: 28 g
Fiber: 6 g
Total Fat: 12 g
Saturated fat: 6 g
Cholesterol: 29 mg
Calcium: 145% DV
Sodium: 359 mg


Spray liner of slow cooker with cooking spray. Layer garlic, onion, pepper, eggplant and squash. Add thyme; drizzle with oil. Add tomatoes over the top. Cover and cook on low 5 hours or until tender and reduced to thickness of stew. Stir in vinegar, basil and ¼ cup cheese. Serve over polenta. Serve with remaining cheese. Serves 6.

Creamy Polenta
In medium saucepan, bring 1½ cups water to a boil. Whisk in polenta. Reduce heat to very low and cook, stirring, until polenta pulls away from the pan, 4 to 5 minutes. Season with salt and pepper; stir in butter. Add cheese and stir until melted.