Spicy Vegetable Ragout Over Polenta



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

Recipe from

Cooking Light

Nutritional 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


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


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.