Roasted Vegetable Ragout With Polenta |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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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. Ingredients:
1 3/4 cups vegetable broth or 1 3/4 cups chicken broth |
1/4 teaspoon dry mustard |
1 pinch cayenne powder |
1 cup yellow cornmeal |
1 large leek, trimmed, halved and rinsed well |
2 cups small cauliflower florets |
1 cup baby carrots, halved lenghtwise |
8 ounces baby bella mushrooms or 8 ounces white mushrooms |
4 garlic cloves, coarsely chopped |
2 tablespoons olive oil |
1 cup fresh corn or 1 cup frozen corn |
roma tomato, chopped |
1/4 cup thinly sliced basil leaves |
1 tablespoon fresh marjoram |
1 tablespoon fresh thyme |
Directions:
1. 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.
2. 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.
3. 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.
4. Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
5. 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.
6. To serve; place 2 polenta squares on each plate and top with ragout.
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