ROASTED ROOT VEGETABLE RAGU WITH POLENTA
I know you probably don't have many of the vegetables in this recipe. It doesn't matter. The point is to use lots of different vegetables that can be roasted. I provide some substitutes in the ingredients, but use your imagination. Variety is the key. Don't like the fact that this is vegetarian? Add diced bacon or ham, or a little Italian sausage out of the casing. Not a fan of polenta? Eat this with crusty bread, or with short pasta like gemelli or penne.
Provided by Hank Shaw
Categories Main Course
Time 1h25m
Number Of Ingredients 21
Steps:
- Preheat the oven to 450°F. Cut all the vegetables for the ragout into pieces you'd want to eat with polenta: bite-sized or whatever. Coat with the olive oil and sprinkle with salt. Put the veggies into a roasting pan and roast in the oven until they are nicely browned, about 30 to 40 minutes. Turn them occasionally.
- Meanwhile, make the polenta. Bring the water to a boil in a medium pot and add a healthy pinch of salt. Sprinkle the polenta into the boiling water with one hand while you stir the water with another. This helps prevent lumps. Turn the heat to medium-low until the polenta bubbles gently. Cook, stirring every few minutes, until the polenta is creamy, about 30 minutes. When it's creamy, turn the heat as low as it will go for now.
- When the vegetables are ready, move them into a large, wide pot, like a high-sided frying pan. Pour the white wine into the roasting pan and use a wooden spoon to scrape up any browned bits at the bottom of the pan. Pour all that into the pot with the vegetables.
- Crush the canned tomatoes by hand into the pot and pour in all the juices from the can. Add the bay leaves and thyme. Stew this over medium-low heat for 15 minutes. Add the butter and cheese to the polenta, stirring well. If the polenta is too thick, stir in a little water. The polenta should be smooth and be able to flow a little in a bowl.
- Add the chard and parsley to the ragout and cook until the chard has wilted, about 3 to 5 minutes. Serve in bowls over the polenta.
Nutrition Facts : Calories 536 kcal, Carbohydrate 80 g, Protein 13 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 28 mg, Sodium 439 mg, Fiber 10 g, Sugar 12 g, ServingSize 1 serving
CHICKEN WITH VEGETABLE RAGOUT AND POLENTA
Steps:
- Combine frozen vegetable medley in the bottom of a 5-quart slow cooker. Season both sides of the chicken breasts with salt, pepper, and Italian seasoning. Place chicken on top of vegetables.
- In a large bowl, stir together pasta sauce, tomato paste, garlic and sherry. Pour 2/3 of the sauce over chicken and vegetables. Top the chicken with polenta slices and cover with remaining sauce. Cover and cook on the LOW setting for 4 to 5 hours.
- Serve hot with Parmesan.
"V" IS FOR VEGETARIAN RAGOUT OVER CHEESE POLENTA WITH RED PEPPER COULIS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. *Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta.
- Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in Parmesan, and season with pepper. (Since Parmesan is salty, add salt only if needed). Set aside in a warm place.
- Heat oil in a saute pan. Saute onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften. Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes. Add olives and heat through. Season with salt and pepper, as needed. Remove from heat and stir in fresh tomato. Let sit to rest.
- Place cheese polenta onto serving plate, making a well in the center. Top with vegetable ragout in the center, and spoon red pepper coulis over top. Garnish with fresh basil.
ROASTED ROOT VEGETABLES WITH POLENTA
In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time. To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer. I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top. You could serve the polenta with only the roasted vegetables as well, so I have made the marinara sauce optional.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables with the olive oil and salt and pepper to taste. Add fresh herbs if using. Spread vegetables in an even layer.
- Combine polenta, water, and salt in a 2-quart baking dish and stir together. Place polenta and vegetables in the oven. If you can't fit both pans on the same (middle) rack, place vegetables on a lower rack. Roast vegetables for 30 to 40 minutes, stirring every 10 minutes or until soft and beginning to caramelize. Remove from the oven.
- If serving this with marinara sauce, make the sauce while the vegetables and polenta are in the oven.
- Continue to bake the polenta until it has been in the oven for 40 to 45 minutes and has absorbed the water. Remove from oven and stir in butter. Use a fork or a spatula to stir the polenta well, and return to oven for 5 to 10 more minutes. Remove from oven and stir again. Carefully taste a little bit of the polenta; if it is not completely soft, return to the oven for 5 to 10 more minutes.
- Remove polenta from oven and stir in 1/3 cup grated Parmesan, if using. Immediately spoon polenta onto plates and make a depression in the middle. Ladle on some marinara sauce and top with a generous spoonful of roasted vegetables. Sprinkle on remaining Parmesan and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 859 milligrams, Sugar 7 grams, TransFat 0 grams
POLENTA WITH BRAISED ROOT VEGETABLES
Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you'll have a wonderful topping and a comforting winter meal.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h40m
Yield Serves four
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Butter or oil a 2-quart baking dish. Combine the polenta, salt and water in the baking dish. Place in the oven on a baking sheet. Bake 50 minutes. Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed. Stir in the cheese, if using.
- While the polenta is baking, cook the vegetables. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, kohlrabi and parsnip, and then season with salt. Cook, stirring often, until tender, about 10 minutes. Add the garlic, and stir together for about a minute until fragrant. Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste. Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant. Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat.
- Serve the polenta with the vegetables spooned on top.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 8 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1277 milligrams, Sugar 10 grams, TransFat 0 grams
TURKEY AND VEGETABLE RAGOUT WITH WARM POLENTA ROUNDS #A1
A.1. Original Sauce Recipe Contest Entry. My ragout features ground turkey simmered in a delicious A.1. sauce, with fresh tomatoes and zucchini. It is served over warm golden polenta, and finished with creamy goat cheese. This dish is comforting and perfect for a weeknight meal!
Provided by curlykcook
Categories Sauces
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pan, heat 1 tablespoon of the olive oil over medium heat. Saute onion for 3 minutes. Add garlic and saute for 1 minute.
- Add ground turkey to pan. Sprinkle with Italian seasoning, salt and pepper. Let cook until browned, stirring occasionally.
- Add tomatoes and zucchini to the meat. Let cook for 5 minutes, or until zucchini is softened.
- Add A.1. Original Sauce, tomato sauce, lemon juice and chopped parsley. Stir well and let simmer for 5 minutes.
- In a large non-stick pan, heat remaining 2 tablespoons of olive oil over medium heat. Slice tube of polenta into 8 rounds of equal width.
- Place polenta slices into pan in a single layer. Let cook until golden on 1 side, about 5 minutes. Flip over with a spatula. Cook until golden on other side.
- To serve, spoon turkey and vegetable ragout over polenta. Top with crumbled goat cheese.
Nutrition Facts : Calories 950.5, Fat 27.4, SaturatedFat 5.2, Cholesterol 97.9, Sodium 456.7, Carbohydrate 138.4, Fiber 14.3, Sugar 5.3, Protein 43.5
VEGETABLE RAGOUT
Make and share this Vegetable Ragout recipe from Food.com.
Provided by MsBindy
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oil in a heavy stew pot. Saute the onions, garlic, carrots, celery and green beans for 3-4 minutes.
- Add the bay leaves, thyme and red wine and boil, uncovered for 3 minutes.
- Reduce heat, cover, and simmer for 5 minutes.
- Add the zucchini and mushrooms.
- Combine the sauce ingredients and then stir the sauce into the vegetables.
- Simmer about 30 minutes until the vegetables are tender.
- While the vegetables are stewing, cook the potatoes separately in salted boiling water until they are tender.
- Drain and add them to the ragout a few minutes before serving.
Nutrition Facts : Calories 345.6, Fat 7.8, SaturatedFat 1.1, Sodium 1113.2, Carbohydrate 48, Fiber 8.4, Sugar 14.5, Protein 9.8
ROASTED VEGETABLE RAGOUT WITH POLENTA
You could make the ragout with or without the polenta, it would be great either way. You could also sub in with half the quantity of the dried herbs.
Provided by Margie99
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
- For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
- Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
- Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
- Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
- To serve; place 2 polenta squares on each plate and top with ragout.
Nutrition Facts : Calories 173.9, Fat 5.9, SaturatedFat 0.8, Sodium 43.8, Carbohydrate 28.3, Fiber 4.3, Sugar 4, Protein 5
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