Polenta With Summer Vegetable Ragout
This hearty and flavorful dish combines a colorful vegetable ragout with creamy polenta for a satisfying meal that is sure to please. The tender eggplant, zucchini, and bell pepper are cooked in a savory tomato-based sauce infused with aromatic garlic and thyme. Paired with a creamy polenta, this dish is a comforting and delicious option for a cozy dinner any night of the week.
— Constant Cookbook
Ingredients
- 3 Tbs. olive oil
- 2 garlic cloves, chopped
- 1 small Asian eggplant, halved lengthwise and sliced
- 1 red bell pepper, seeded and sliced crosswise into strips
- 1 small zucchini, halved lengthwise and thinly sliced
- 1 Tbs. chopped fresh thyme
- 2 1/2 cups canned whole plum tomatoes, with juice
- 1/4 cup water
- 4 cups vegetable broth
- 1 Tbs. salt, plus more, to taste
- 1 cup quick-cooking polenta
- Freshly ground pepper, to taste
Instructions
- <b>Make the ragout</b>
- In a large fry pan over medium heat, warm the olive oil. Add the garlic, eggplant, bell pepper, zucchini and thyme and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the tomatoes and water and cook until the vegetables are soft but still hold their shape, 8 to 10 minutes, stirring occasionally to break up the tomatoes.
- <b>Cook the polenta</b>
- In a deep saucepan, bring the broth to a boil over high heat. Add the 1 Tbs. salt. Gradually whisk in the polenta. Reduce the heat to medium-low and cook, stirring frequently, until the polenta is thick and soft, 5 to 8 minutes. Remove the pan from the heat and season the polenta with salt and pepper.
- Divide the polenta among warmed bowls, top with the ragout and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Vegetarian,</i> by Dana Jacobi (Oxmoor House, 2007).
Yield
Serves 4.
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