Polenta with Vegetable Ragout

Recipe from

Sunset

Nutritional Information

Calories 645
Caloriesfromfat 5 %
Protein 18 g
Fat 3.5 g
Satfat 0.7 g
Carbohydrate 142 g
Fiber 16 g
Sodium 763 mg
Cholesterol 2 mg

Ingredients

2 zucchini (about 10 oz. total)
1/2 pound mushrooms
1 onion (about 1/2 lb.), peeled
2 cloves garlic, minced or pressed
5 1/2 cups fat-skimmed chicken broth
1/2 pound cherry tomatoes, cut in half
1 1/2 cups instant polenta
2 cans (about 15 oz. each) cream-style corn
2 tablespoons grated parmesan cheese
1/4 cup diagonally sliced green onions

Preparation

1. Rinse zucchini; trim off and discard ends. Cut zucchini into 1/2-inch slices. Trim off and discard stem ends of mushrooms. Rinse mushrooms, drain, and cut into quarters. Cut onion crosswise into 1/4-inch slices.

2. In a 5- to 6-quart nonstick pan over high heat, frequently stir zucchini, mushrooms, onion, garlic, and 1/2 cup broth until broth has evaporated and vegetables are lightly browned, 12 to 15 minutes. Add 1/2 cup more broth and stir to release browned bits. Stir in tomatoes and pour vegetables into a bowl; keep warm.

3. To pan, add remaining broth, polenta, and corn. Stir over high heat until boiling, 3 to 4 minutes.

4. Spoon polenta into wide bowls. Top equally with vegetable mixture. Sprinkle cheese and green onions over portions.

Note:

January 1999
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