Rating: 3.5 stars
4 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1
Recipe by Cooking Light October 1997

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Coat a 9-inch round cake pan with cooking spray; set aside.

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  • 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.

Nutrition Facts

263 calories; calories from fat 24%; fat 6.9g; saturated fat 2.5g; mono fat 2.8g; poly fat 0.8g; protein 9.5g; carbohydrates 42.4g; fiber 5.4g; cholesterol 12mg; iron 3mg; sodium 602mg; calcium 204mg.
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