Spicy Vegetable Ragout over Polenta

Spicy Vegetable Ragout over Polenta

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Cooking spray

  • 3

    cups water

  • 1

    cup yellow cornmeal

  • cup grated fresh Romano or Parmesan cheese

  • ½

    teaspoon salt divided

  • ½

    teaspoon pepper

  • ¼

    cup chopped fresh cilantro

  • 2

    teaspoons olive oil

  • 1

    cup chopped onion

  • 2

    cups diced peeled eggplant

  • 1

    cup diced yellow squash

  • ½

    cup diced carrot

  • 1

    jalapeño pepper seeded and diced

  • 1

    tablespoon chili powder

  • 1

    (14½-ounce) can whole tomatoes undrained and chopped

Directions

Coat a 9-inch round cake pan with cooking spray; set aside. Bring water to a boil in a large saucepan over medium-high heat. Reduce heat; add cornmeal, stirring constantly with a whisk. Cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese, 1/4 teaspoon salt, pepper, and cilantro. Pour into prepared cake pan. Press plastic wrap onto surface, and chill 1 hour or until firm. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add eggplant, squash, carrot, and jalapeño ; sauté 4 minutes, stirring frequently. Stir in chili powder, tomatoes, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 15 minutes. Invert the polenta onto a cutting board; cut into 4 wedges. Place on a baking sheet coated with cooking spray. Broil 5 minutes on 1 side until golden. Place on plates, and top with ragout. Serving Size: 3/4 cup ragout and 1 polenta wedge


Nutrition

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