Minestrone Ragout Over Polenta

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Minestrone Ragout Over PolentaRecipe
Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris
4 servings (serving size: 1 cup ragout and 3 polenta slices)


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2 teaspoons olive oil
1 cup diced peeled eggplant
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/3 cup chopped carrot
1 teaspoon dried Italian seasoning
1/4 teaspoon fennel seeds
1/4 teaspoon crushed red pepper
1 garlic clove, minced
1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
1 cup hot cooked orzo (about 1/2 cup rice-shaped pasta)
1 cup chopped spinach
1/3 cup chopped fresh basil
1/2 teaspoon salt
1 (16-ounce) tube polenta, cut into 12 slices
Cooking spray
Basil sprigs (optional)


Heat oil in a large nonstick skillet over medium-high heat. Add the eggplant and next 8 ingredients (eggplant through garlic), and sauté for 5 minutes. Stir in tomatoes, and cook for 3 minutes. Stir in orzo, spinach, basil, and salt; cook for 1 minute.

Preheat broiler. Place polenta on a baking sheet coated with cooking spray; broil for 3 minutes on each side. Serve ragout over polenta; garnish with basil, if desired.

Created date

June 1998

Nutritional Information

Calories 206
Caloriesfromfat 14 %
Fat 3.3 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.5 g
Protein 7.3 g
Carbohydrate 46 g
Fiber 5.2 g
Cholesterol 0.0 mg
Iron 3.6 mg
Sodium 773 mg
Calcium 86 mg