Baked Ratatouille & Grits

Baked Ratatouille & Grits is a delicious and comforting dish that combines the flavors of southern-style grits with the classic French dish of ratatouille. Here’s how to make it:

Ingredients:

  • 1 large eggplant, diced
  • 2 medium zucchini, diced
  • 1 red bell pepper, diced
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • Salt and pepper to taste
  • 1 cup yellow cornmeal
  • 4 cups water or vegetable broth
  • 1 tablespoon unsalted butter
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Preheat the oven to 375°F.
  2. In a large oven-safe skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add the eggplant, zucchini, red bell pepper, and onion, and sauté for 10 minutes or until the vegetables are softened.
  3. Add the garlic to the skillet and sauté for an additional minute.
  4. Pour the crushed tomatoes over the vegetables, and stir in the thyme, oregano, salt, and pepper. Bring the mixture to a simmer and cook for 10-15 minutes, stirring occasionally.
  5. Meanwhile, in a medium saucepan, bring 4 cups of water or vegetable broth to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps.
  6. Reduce the heat to low and continue to cook the grits for 20-25 minutes or until they are thick and creamy.
  7. Remove the skillet from heat, and sprinkle the Parmesan cheese over the top of the ratatouille.
  8. Spoon the grits over the top of the ratatouille, spreading them into an even layer.
  9. Bake the dish in the oven for 20-25 minutes or until the cheese is melted and bubbly.
  10. Remove from the oven and let the dish cool for 5-10 minutes before serving.
  11. Enjoy your delicious Baked Ratatouille & Grits as a vegetarian main course or a hearty side dish.