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

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