Gluten-Free Ratatouille with Creamy Polenta

Why You’ll Love This Recipe

• Comforting yet light: silky, cheesy polenta meets vibrant, slow-simmered summer vegetables.
• Weeknight-friendly technique: simple stovetop simmer with hands-off polenta stirring.
• Gluten-free by design: certified GF polenta and pantry staples make it safe and satisfying.
• Make-ahead superstar: ratatouille tastes even better the next day.

Grocery List

• Produce: Eggplant, zucchini, red bell pepper, yellow bell pepper, yellow onion, garlic, fresh basil, fresh parsley
• Dairy: Whole milk, unsalted butter, Parmesan cheese
• Pantry: Certified gluten-free polenta (medium grind), crushed tomatoes (GF), extra-virgin olive oil, kosher salt, black pepper, dried thyme, bay leaf, red pepper flakes, GF vegetable broth (or use water)

Full Ingredients

For the Ratatouille

• 1 medium globe eggplant (about 1 lb / 450 g), cut into 1-inch cubes
• 2 medium zucchini (about 1 lb / 450 g), cut into 3/4-inch half-moons
• 1 red bell pepper and 1 yellow bell pepper (about 14–16 oz / 400–450 g total), seeded and cut into 1-inch pieces
• 1 medium yellow onion (about 8 oz / 225 g), small dice
• 5 garlic cloves, thinly sliced
• 1 (28-oz / 794 g) can crushed tomatoes, certified gluten-free
• 5 tbsp extra-virgin olive oil, divided
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
• 1 bay leaf
• Pinch red pepper flakes
• 1 1/4 tsp kosher salt, divided, plus more to taste (plus 1 tsp for salting eggplant, rinsed/blotted off)
• 1/2 tsp freshly ground black pepper, plus more to taste

For the Creamy Polenta

• 1 cup (170 g) medium-grind polenta, certified gluten-free
• 4 cups (960 ml) gluten-free low-sodium vegetable broth (or water)
• 1 cup (240 ml) whole milk (or unsweetened gluten-free plant milk)
• 2 tbsp (28 g) unsalted butter
• 1 oz (30 g) Parmesan cheese, finely grated (about 1/3 cup), plus extra for serving
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

To Finish

• 2 tbsp chopped fresh basil
• 1 tbsp chopped fresh parsley
• Extra-virgin olive oil for drizzling

Step-by-Step Instructions

Step 1: Salt the eggplant and prep the veg

Place the diced eggplant in a colander and toss with 1 tsp kosher salt. Let it stand for 15 minutes to draw out excess moisture and any bitterness. Rinse briefly under cool water (optional) and blot very dry with clean towels. Meanwhile, prep the zucchini, peppers, onion, garlic, and herbs so they’re ready to go.

Step 2: Build the aromatic base

Heat 2 tbsp olive oil in a large Dutch oven over medium heat until it shimmers (about 2 minutes; pan surface roughly 325–350°F if using an infrared thermometer). Add the onion and 1/4 tsp salt. Cook, stirring occasionally, until translucent and sweet, 5–6 minutes. Add the sliced garlic and cook 1 minute until fragrant, not browned.

Step 3: Sauté eggplant and peppers

Add 2 tbsp olive oil, the dried thyme, the eggplant, and the bell peppers. Cook over medium heat, stirring every minute or so, until the eggplant starts to turn golden at the edges and the peppers soften slightly, 10–12 minutes. Season with 1/2 tsp salt and a few grinds of pepper.

Step 4: Add zucchini and tomatoes, then slow-simmer

Stir in the zucchini, crushed tomatoes, bay leaf, red pepper flakes, and the remaining 1/2 tsp salt. Bring to a gentle simmer, then reduce the heat to low. Maintain a bare, steady simmer at roughly 185–195°F and cook uncovered (or partially covered to reduce splatter) for 30–35 minutes, stirring every 5–7 minutes. The vegetables should be tender but intact, and the sauce glossy and thick. If it ever looks dry, stir in 1/4 cup water.

Step 5: Cook the creamy polenta

While the ratatouille simmers, bring the broth and milk to a bare simmer in a medium saucepan over medium heat (about 190°F; small bubbles lazily breaking the surface). Whisk in the polenta in a thin, steady stream to avoid lumps. Reduce heat to low and cook, stirring frequently with a wooden spoon or whisk, until very creamy and the grains are tender, 25–30 minutes. Keep the mixture at 185–195°F; add splashes of hot water if it gets too thick.

Step 6: Finish both components

Off the heat, stir the butter, Parmesan, and black pepper into the polenta. Taste and adjust salt as needed. Remove the bay leaf from the ratatouille, stir in basil and parsley, and finish with the remaining 1 tbsp olive oil. Taste the sauce and adjust with salt and pepper. For brightness, add a tiny splash (1 tsp) red wine vinegar if desired.

Step 7: Serve

Spoon the soft polenta into warm shallow bowls. Ladle the ratatouille over the top. Drizzle with a little more olive oil and finish with extra chopped herbs and Parmesan if you like. Serve hot.

Pro Tips

• Certified gluten-free is key: choose GF polenta and broth; most spices and canned tomatoes are naturally GF, but always check labels.
• Uniform cuts cook evenly: 1-inch eggplant and peppers, 3/4-inch zucchini yields tender vegetables that hold their shape.
• Gentle simmer, not a boil: keeping the ratatouille around 185–195°F preserves texture and prevents a watery sauce.
• Polenta loves stirring: frequent stirring releases starch for creaminess and prevents sticking—use a heavy-bottomed pot.
• Adjust consistency at the end: loosen polenta with hot water or milk, or reduce briefly to thicken.

Variations

• Vegan/Dairy-Free: Use olive oil instead of butter and omit Parmesan (or use a gluten-free vegan Parmesan). Swap milk for unsweetened plant milk.
• Roasted Vegetable Ratatouille: Toss eggplant, zucchini, and peppers with 3 tbsp oil and 1 tsp salt; roast on two sheet pans at 425°F for 25 minutes, stirring once. Simmer onion, garlic, and tomatoes in the pot 10 minutes, then fold in the roasted veg and finish as written.
• Niçoise Accent: Stir in 2 tbsp chopped pitted olives and 1 tbsp capers at the end for briny depth (ensure both are GF).

Storage & Make-Ahead

Ratatouille keeps 4–5 days refrigerated in an airtight container and up to 3 months frozen. Reheat gently on the stovetop over medium-low, adding a splash of water if needed. Polenta is best fresh, but leftovers can be refrigerated up to 3 days. Reheat slowly with 1/2–1 cup hot water or milk, whisking until smooth. Or pour leftover polenta into a greased pan to set, chill, cut into squares, and pan-fry or grill until crisp.

Nutrition (per serving)

Approximate: 570 calories; 26 g fat; 60 g carbohydrates; 8 g fiber; 12 g protein; 780 mg sodium. Values will vary based on exact ingredients and salt used.