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Spicy Vegetable Ragout Over Polenta

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

Ingredients

  • Cooking spray
  • 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

Nutrition Information

  • calories 263
  • caloriesfromfat 24 %
  • fat 6.9 g
  • satfat 2.5 g
  • monofat 2.8 g
  • polyfat 0.8 g
  • protein 9.5 g
  • carbohydrate 42.4 g
  • fiber 5.4 g
  • cholesterol 12 mg
  • iron 3 mg
  • sodium 602 mg
  • calcium 204 mg

How to Make It

  1. Coat a 9-inch round cake pan with cooking spray; set aside.

  2. 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.

  3. 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.

  4. 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.