Polenta with Roasted Ratatouille in two bowls

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!

Check out more delicious gluten-free Italian recipes and gluten-free comfort food recipes.

Polenta with Roasted Ratatouille in a white bowl

5 from 1 vote
Polenta with Roasted Ratatouille in two bowls
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Gluten-Free Polenta with Roasted Ratatouille Recipe

Prep Time25 mins
Cook Time50 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 399kcal
Author: Carol Kicinski

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Nutrition Facts
Gluten-Free Polenta with Roasted Ratatouille Recipe
Amount Per Serving
Calories 399 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 4g20%
Trans Fat 1g
Cholesterol 10mg3%
Sodium 629mg26%
Potassium 1014mg29%
Carbohydrates 61g20%
Fiber 7g28%
Sugar 13g14%
Protein 9g18%
Vitamin A 2762IU55%
Vitamin C 79mg96%
Calcium 55mg6%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Chili Peppers Comfort Food Eggplant Italian Pastene Polenta Tomatoes Zucchini
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