polenta with vegetable ragout

By Jody

Ingredients

• 7 c water
• 1 tsp salt
• 1 3/4 c polenta
• ground pepper
• 2 T evoo
• 1 small onion, chopped
• 1 celery stalk chopped
• 1 carrot peeled and chopped
• 1 garlic clove, minced
• 2 tsp chopped fresh sage
• 1/2 tsp chopped fresh thyme
• 1 tsp chopped fresh rosemary
• 4 c peeled and seeded tomatoes chopped
• 5 T margarine
• 1/4 c flour
• 3 c milk
• large pinch nutmeg

Details

Servings 6

Preparation

Step 1

In large saucepan over high heat, bring water to a boil. add salt adn slowly pour polenta in stirring constantly. reduce heat to medium and cook, stirring until polenta pulls away from sides of the pan. 20-30 minutes. season to taste with salt and pepper. turn out onto a smooth work surface and using rubber spatula, spread evenly to form a sheet 1/2 inch thick. let cool completely.
In saute pan over medium low heat, warm the oil. add onion, celery, carrot, garlic, sage, thyme and rosemary. cook, stirring occassionally until onion is soft. 15 minutes. add tomatoes and juices and simmer until thick, 20-25 minutes. remove from heat.
using round cutter 2 1/2 in. diameter, cut out as many rounds as possible from polenta. arrange half of polenta rounds in single layer on bottom of 9 x 13 in. dish.
preheat oven to 350 degrees.
in saucepan over low heat, melt butter. whisk in flour and cook, whisking constantly for 2 minutes, do not brown. slowly add milk, whisking constantly until smooth, 3-4 minutes. season to taste with salt and pepper and nutmeg. remove from heat.
spoon half of white sauce over polenta rounds. spread with half of tomato sauce. repeat layering.
bake until golden on top and bubbling around edges, about 20 minutes. let cool for 10 minutes.