Spicy Vegetable Ragout Over Polenta

Spicy Vegetable Ragout Over Polenta

Cooking Light OCTOBER 1997

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


  • 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.

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

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Spicy Vegetable Ragout Over Polenta recipe