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Low-FODMAP Mile-High Ratatouille Pie

French meets Italian meets your local farmers’ market in this colorful dish celebrating summer produce. It’s low-FODMAP, vegetarian, and gluten-free too!

Is there a difference between grits and polenta? Because as far as I can tell, they’re about as different as Jasmine rice and Basmati rice, which is to say, not very. You eat one with Cajun food and the other with Italian. Either way, it’s delicious!DSCN1712 (2)I guess I really like corny things. Just like I really like corny jokes. 😉 The stuff shows up in my pancakes, cakes, sassy stuffed masa biscuits…and now this!

This delicious dish is a little like a lasagna–it comes in layers. You start with a layer of thinly sliced ratatouille vegetables, including eggplant, yellow squash, zucchini, tomato, and peppers.DSCN1707You top that with a thick layer of polenta and a layer of cheese. Then, you repeat with another layer of veggies and a final sprinkling of cheese and bake until it’s delicious golden brown. DSCN1715Oh. And did I mention that besides making the instant polenta, it’s basically a one-pot dish?

Get out to your farmers’ market, friends, and enjoy!

Mile-High Ratatouille Pie
Serves 6
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Ingredients
  1. 1/2 eggplant, thinly sliced
  2. 1 zucchini, thinly sliced
  3. 1 yellow squash, thinly sliced
  4. 2 large tomatoes, sliced
  5. 2 mild bell peppers (any color), seeded and chopped
  6. 1 cup instant polenta
  7. 2 cups shredded mozzarella cheese
  8. 1/2 cup grated parmesan cheese
  9. Italian seasoning
Instructions
  1. Prepare the instant polenta according to package directions. Set aside.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. Layer half of the eggplant, zucchini, and yellow squash slices in the bottom of a 9"x9" (or 8"x8") baking dish. Lay half of the tomato slices on top of the eggplant and squash, and then layer half of the chopped peppers over the tomato. Sprinkle the veggies generously with Italian seasoning.
  4. Spoon the cooked polenta over the veggies and smooth to form an even layer. Top with about 1/2 to 3/4 cup of the shredded mozzarella.
  5. Repeat the veggie layers and sprinkle with another generous sprinkling of Italian seasoning. If the veggies stack higher than the edge of the baking dish (they did for me!), create a higher "wall" by tearing wide strips of aluminum foil, folding them in half, and pressing them around the inner rim of the dish.
  6. Top the second layer of veggies with the remaining mozzarella and Parmesan.
  7. Bake about 30-40 minutes until the cheese is golden brown on top and the veggies are soft.
  8. Allow to cool slightly before serving.
The Hungry Caterpillar http://www.thehungrycaterpillar.net/
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6 comments

  1. Cora says:

    YUM. I love polenta, but never know where/when to make it… so this is exactly what I need. Andddd I love cheese. And this screams comfort. Thank you!

  2. I’ve never used Polenta (not sure how my family will feel about it) but I think I’m about to try and find out. This. Looks. Amazing.

    1. Joyce says:

      Thanks, Jennifer. I think polenta’s probably pretty kid-friendly–it has a very mild taste. Hope you enjoy 🙂

  3. Oookay. You definitely made this dish just for me. After ignoring it for far too long I rediscovered the amazingness of polenta a few years ago and go through intense phases on the regular. Lots of fresh summer produce, creamy polenta and cheese – this pie is right up my alley.
    Lazy single girl”s polenta tip for using even less dishes: prepare it in the microwave and eat from the bowl you use for that. I go that route every time.

    1. Joyce says:

      Awesome! I often do instant grits at put pasta sauce on them where I work. It works for a quick gluten-free option at the YMCA, but it also makes sense for saving dishes at home 😉

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