Spicy Vegetable Ragout Over Polenta

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 24%
  • Fat: 6.9g
  • Saturated fat: 2.5g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 9.5g
  • Carbohydrate: 42.4g
  • Fiber: 5.4g
  • Cholesterol: 12mg
  • Iron: 3mg
  • Sodium: 602mg
  • Calcium: 204mg

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy Vegetable Ragout Over Polenta Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy