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

How to Make It

Step 1

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

bellymama's Review

August 24, 2011
We loved the ragout -- used up all our fresh veggies from the farmers' market. We used tubed polenta. Also, sprinkled feta over the ragout. Yum!

AnnSweeney's Review

September 08, 2009
This was not very good. We ended up throwing it away.

taves7's Review

September 01, 2009
This was very tasty and easy to make. I would cut down on the chili powder a little, but I really liked it. I also used the tube of polenta to save time. No substitutions, but I can see a variety of veggies being great in this dish. I will make it again.

redhead1971's Review

February 06, 2009
I've made this dish twice now and it's tasty -- even my 3-year old will eat it (minus the chili pepper, chili powder & flakes). I've used different veggies, what I have on hand, and, to save time, I buy the tube of polenta in the store, slice and bake it in the oven. Seriously I can make this dish in under in an hour -- a great week night family dinner.