Minestrone Ragout Over Polenta Recipe Print Page

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

Minestrone Ragout Over Polenta

Cooking Light JUNE 1998

Yield: 4 servings (serving size: 1 cup ragout and 3 polenta slices)

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

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.

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

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Minestrone Ragout Over Polenta recipe