"V" is for Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis

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This is an amazing recipe! I only made the ragout. Instead of the coulis, I food processed tomato and bell pepper, drained some of the liquid and added the tomato and bp to the ragout at the end with chopped basil. This makes the dish taste so fresh and light. I also quadrupled the amount of garlic. I used the drained liquid as a sauce and served it over thyme flavored mashed potatoes. The eggplant breaks down and just binds all the veggies together, so it is essential to the recipe. I will make this recipe over and over again...next time I'll serve it over quinoa pilaf.

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A great recipe! For someone like me who is new to the whole vegetarian scene, this was perfect for me. Nice hearty vegetables and the polenta is great to fill you up. I tried it with and without the coulis, and I thought the coulis was unnecessary.

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This is very tasty! A small amount, however, goes a long way...not something you could eat over and over again if you have leftovers, IMO. If you use both the polenta and the coulis, it is VERY rich. I think it would be a great meal for a vegetarian dinner party, but the amount of coulis the recipe makes compared to the polenta and ragout is probably twice what's needed. The basil and fresh tomatoes add a really nice freshness to the dish to help balance out some of the salt, and heaviness of the cream. Would definitely recommend trying this...I would have loved to have shared it with my vegetarian mom, but my kids (7 and 2 opted for PB and J after trying it : Older kids willing to try more might like it though :

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This was delicious! I am trying to include more vegetarian meals in my diet, and this one was very satisfying and easy to prepare! I do not care for zucchini or yellow squash, so I left them out and added mixed wild mushrooms, instead. I had already roasted the peppers by the time I got around to reading the reviews about how long it took to make the red pepper coulis, and I didn't want to take the time to make it. I decided to just chop up the roasted peppers and add them right to the ragout. GREAT addition! I also added some roasted red chili paste along with the tomato paste, to give some kick. I will DEFINITELY make again, and have already shared the recipe with my mom!

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This is a seriously good Italian veggie ragout - my vegan husband freaked over it! I skipped the red pepper coulis, but added fennel seeds to the ragout and he loved it. Served it with the polenta and it was a huge hit - even with non-vegans! I made it in the morning, reheated before serving and then added the plum tomatoes and basil. Very colorful and yummy!

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I made this the other night for my vegetarian boyfriend, and it was FABULOUS!! I am not a vegetarian and was worried I would miss the meat - I DID NOT MISS IT AT ALL!

I must say that when people give a dish a lower rating, yet don't even follow the directions completely, they are doing a dis-service to others here that may not try the dish because of the lower rating. And, specifically the very first rating on here, claiming it's NOT VEGETARIAN, because of the milk products, is incorrect as well. It is vegetarian - NOT VEGAN - please do us all a favor and know what you're talking about before you slam someone's recipe, so you don't lower the rating due to your own IGNORANCE!

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Made this recipe for my husband who was told by Dr. to eat more vegetables, less meat. Wasn't sure he would go for the polenta, but it was a huge success. The red pepper coulis really made the dish even richer. I grated low fat cheddar instead of parmesan to cut calories a bit. He raved about it all night and even in the morning. I also substituted swiss chard, asparagus and, fresh tomatoes instead of paste, as i didn't have squash and eggplant. Recipe is very versatile.

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I love this recipe. did do a little substitute some ingredients. Use chicken broth half@half , parm and romano in my polenta, very tasty! And for ragout,used my own homemade marinara and capers instead of olives.

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This was one of the best meals I've ever made. My family, including my 12 & 15 year olds, LOVED the meal and are begging for me to make it again. The cheesy polenta and coulis add so much flavor!!!

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I loved this recipe, but made some changes based upon the food we had and the other reviews

1. I didn't make the sauce - it looked like a lot of work and didn't get great reviews. I don't think we missed out on anything. It was great alone.
2. I used 1/2 c. of 1/2 & 1/2 and 1 1/2 c. of 2% milk. The polenta was plenty creamy!
3. For the ragout, I used several small carrots, two yellow squash, no zucchini or eggplant. I also threw in a few stalks of celery. We didn't have any fresh herbs, so I used dried thyme and dried rosemary.

Excellent dinner. My husband and I both enjoyed it. We will make again!