4 servings (serving size: 3/4 cup ragout and 1 polenta wedge)
3 cups water
1 cup yellow cornmeal
1/3 cup grated fresh Romano or Parmesan cheese
1/2 teaspoon salt, divided
1/2 teaspoon pepper
1/4 cup chopped fresh cilantro
2 teaspoons olive oil
1 cup chopped onion
2 cups diced peeled eggplant
1 cup diced yellow squash
1/2 cup diced carrot
1 jalapeño pepper, seeded and diced
1 tablespoon chili powder
1 (14.5-ounce) can whole tomatoes, undrained and chopped
How to Make It
Coat a 9-inch round cake pan with cooking spray; set aside.
Bring water to a boil in a large saucepan over medium-high heat. Reduce heat; add cornmeal, stirring constantly with a whisk. Cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese, 1/4 teaspoon salt, pepper, and cilantro. Pour into prepared cake pan. Press plastic wrap onto surface, and chill 1 hour or until firm.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add eggplant, squash, carrot, and jalapeño; sauté 4 minutes, stirring frequently. Stir in chili powder, tomatoes, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 15 minutes.
Invert the polenta onto a cutting board; cut into 4 wedges. Place on a baking sheet coated with cooking spray. Broil 5 minutes on 1 side until golden. Place on plates, and top with ragout.
This was very tasty and easy to make. I would cut down on the chili powder a little, but I really liked it. I also used the tube of polenta to save time. No substitutions, but I can see a variety of veggies being great in this dish. I will make it again.
I've made this dish twice now and it's tasty -- even my 3-year old will eat it (minus the chili pepper, chili powder & flakes). I've used different veggies, what I have on hand, and, to save time, I buy the tube of polenta in the store, slice and bake it in the oven. Seriously I can make this dish in under in an hour -- a great week night family dinner.
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