Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

This light-and-simple ragout made with fresh produce is the essence of summer. Make the polenta first, and keep it warm while you prepare the vegetables.

Deborah Madison
Recipe by Cooking Light July 2000

Gallery

Recipe Summary

Yield:
5 servings (serving size: 1 cup ragout, 3/4 cup polenta, and 1 tablespoon cheese)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare polenta, bring 4 cups water to a boil in a saucepan; stir in polenta and 1/2 teaspoon salt. Reduce heat, and cook until thick (about 5 minutes), stirring frequently. Keep warm.

    Advertisement
  • To prepare ragout, cook carrot in boiling water 5 minutes or until crisp-tender; drain. Rinse with cold water; drain well.

  • Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook 5 minutes or until soft. Stir in squash, 1/2 cup water, 1 tablespoon parsley, 1/2 teaspoon salt, and pepper; cover, reduce heat, and simmer 8 minutes or until squash is tender. Stir in carrot, 3/4 cup water, and peas. Bring to a simmer; cook for 10 minutes. Stir in 1 tablespoon parsley, basil, lemon juice, and butter. Serve ragout with polenta. Sprinkle with cheese.

Nutrition Facts

294 calories; calories from fat 25%; fat 8.3g; saturated fat 3.7g; mono fat 2.9g; poly fat 0.6g; protein 9.6g; carbohydrates 49.4g; fiber 5.8g; cholesterol 17mg; iron 1.7mg; sodium 615mg; calcium 136mg.
Advertisement
Advertisement