Spicy Vegetable Ragout over Polenta
Coat a 9-inch round cake pan with cooking spray; set aside.
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 1/2-ounce) can whole tomatoes, undrained and chopped
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.
Serving Size: 3/4 cup ragout and 1 polenta wedge
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