Name: Veggie Ragu with Cheesy Polenta
Cook time: P0Y0M0DT0H50M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 to 6 servings
Ingredients: 2 tablespoons olive oil; 2 tablespoons salted butter; 1 eggplant, diced small; 1 onion, sliced thin; 1 zucchini, diced small; 1 red pepper, diced small; 4 cloves garlic, minced; 1 tablespoon Italian seasoning; 1 tablespoon tomato paste; Kosher salt and freshly ground black pepper; One 28-ounce can whole tomatoes, crushed; Fresh basil, for serving; 3 cups vegetable broth; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 cup quick-cooking polenta; 2 tablespoons salted butter; 1/3 cup plus 1/4 cup grated Parmesan; Kosher salt and freshly ground black pepper

Directions

For the veggie ragu: Heat the olive oil and butter in a large, high-sided skillet over medium heat. Add the eggplant and onions. Stir, then cook until starting to wilt, about 2 minutes. Add the zucchini, red pepper, garlic and Italian seasoning. Cook, stirring, to soften, another 2 to 3 minutes. Add the tomato paste and some salt and pepper, then stir. Add the tomatoes, stir again, and bring to a simmer. Simmer for 15 minutes, stirring occasionally.
For the polenta: Meanwhile, bring the vegetable broth to a boil. Season with the garlic powder and onion powder. While stirring, pour in the polenta slowly, and keep stirring until combined. Bring to a simmer, then reduce the heat. Cook for 5 minutes to thicken. Remove from the heat, then stir in the butter and 1/3 cup Parmesan. Season to taste, cover and set aside.
Check the vegetables, taste, and adjust the seasoning. To serve, spoon the polenta into bowls, making wells in the middles. Fill with the vegetables. Garnish with the remaining 1/4 cup Parmesan and the basil.

Veggie Ragu with Cheesy Polenta

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Veggie Ragu:

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Directions

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