Spicy Vegetable Ragout over Polenta
By Lv2Cook
Ingredients
- Cooking spray
- 3 cups water
- 1 cup yellow cornmeal
- 1/3 cup grated fresh Romano or Parmesan cheese
- 1/2 teaspoon salt divided
- 1/2 teaspoon pepper
- 1/4 cup chopped fresh cilantro
- 2 teaspoons olive oil
- 1 cup chopped onion
- 2 cups diced peeled eggplant
- 1 cup diced yellow squash
- 1/2 cup diced carrot
- 1 jalapeño pepper seeded and diced
- 1 tablespoon chili powder
- 1 (14 1/2-ounce) can whole tomatoes undrained and chopped
Details
Servings 1
Preparation
Step 1
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
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