Gluten-Free Polenta with Roasted Ratatouille
Brrr … it’s been COLD here in Florida. And by cold I don’t mean snowing or negative zero, but trust me when I tell you that Florida can get downright chilly and when you combine that with humidity from being almost surrounded by water, you get a wet-cold that feels colder than our thermostats tell us it is. And when it’s cold, I want gluten-free comfort food – don’t you?! Rather than the same ol’ chili, soup, or pasta dish, how about this Gluten-Free Polenta with Roasted Ratatouille?
Italian food just exudes comfort, does it not? Mostly the pasta, pizza, and carb-heavy dishes, but also the simmered tomato sauce and the savory garlic and herbs. Yum! For this dish I used a few of Pastene’s many, many Italian offerings: polenta and tomato garlic pasta sauce. Combined with roasted veggies and you have yourself a big bowl of delicious comfort!
Pro tip: If you roast the veggies on the weekend this becomes a really easy, quick weeknight meal because you can just simmer the sauce with the roasted veggies while the polenta cooks and bam – dinner is ready in about 10 minutes!
Gluten-Free Polenta with Roasted Ratatouille Recipe
- 1 large eggplant , ½ inch dice
- 1 large zucchini , ½ inch dice
- 2 red or yellow bell peppers , seeded, deveined and cut into ¾ inch dice
- 1 medium red onion , cut into 12 wedges
- 1 pint cherry or grape tomatoes
- 4 tablespoons olive oil , divided
- Kosher or fine sea salt
- Black pepper
- 1 (24.3-ounce) jar Pastene Tomato Garlic Pasta Sauce
- ¼ cup fresh basil leaves , chopped
- 8 cups water
- 2 cups Pastene Instant Polenta
- 2 tablespoons butter , optional
- Parmesan cheese , for serving
- Preheat the oven to 400 degrees. Put one rack in the middle of the oven and another in the upper third. Line two baking sheets with parchment paper, foil, or silicone baking mats for easy clean up.
- Place the eggplant on one baking sheet, drizzle with 2 tablespoons olive oil and season with ½ teaspoon salt and ½ teaspoon pepper. Toss to coat. Add the rest of the vegetables to the other sheet pan, drizzle with 2 tablespoons of oil, ½ teaspoon salt, and ½ teaspoon pepper. Toss to coat.
- Place the eggplant pan on the middle rack, the other pan on the upper rack and roast for 20 minutes, give the vegetables a toss and roast for another 15-20 minutes or until tender. (Can be done ahead of time, let cool, and store in a covered container in the refrigerator.)
- Combine the roasted vegetables and pasta sauce in a large pot and bring to a simmer over medium-high heat. Lower the temperature and let simmer, stirring occasionally, for about 10 minutes. Season to tase with more salt and pepper, if needed. Stir in the basil just before serving.
- While the sauce simmers, bring 8 cups of water and 2 teaspoons of salt to a boil. Slowly add the polenta while stirring. Cook, stirring, for 3 minutes. Stir in butter, if desired.
- Serve the sauce over the polenta and top with shaved Parmesan cheese.
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