Minestrone Ragout Over Polenta

Photo: Becky Luigart-Stayner; Styling: Lydia E. DeGaris

Yield: 4 servings (serving size: 1 cup ragout and 3 polenta slices)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 206
  • Calories from fat: 14%
  • Fat: 3.3g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.3g
  • Carbohydrate: 46g
  • Fiber: 5.2g
  • Cholesterol: 0.0mg
  • Iron: 3.6mg
  • Sodium: 773mg
  • Calcium: 86mg

Ingredients

  • 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)

Preparation

  1. 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.
  2. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Minestrone Ragout Over Polenta Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy