Veggie Ragu with Cheesy Polenta
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 329
- Total Fat
- 17
- Saturated Fat
- 8
- Carbohydrates
- 36
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 10
- Cholesterol
- 30
- Sodium
- 996
- Total: 50 min
- Active: 50 min
Ingredients
Veggie Ragu:
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
Polenta:
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.