Polenta with Vegetable Ragout

Polenta with Vegetable Ragout Recipe - A Taste of Italy

Region / culture: Italy | Preparation time: 20 minutes | Cooking time: 45 minutes | Servings: 4

Introduction

Polenta with Vegetable Ragout is a delicious and hearty dish that combines creamy polenta with a flavorful vegetable ragout. This dish is perfect for a cozy night in or a special dinner with friends and family.

History

Polenta is a traditional Italian dish that has been enjoyed for centuries. It is made by boiling cornmeal in water or stock until it thickens into a creamy porridge-like consistency. The vegetable ragout is a versatile sauce made with a variety of vegetables and herbs, creating a rich and flavorful topping for the polenta.

Ingredients

Polenta

4 cups cold water or vegetable stock
1 tsp dried rosemary, crushed
0.5 tsp salt
1 cup cornmeal
0.5 cup grated parmesan cheese

Sauce

1 cup stock or water
1 cup diced yellow onions
1 cup zucchini, sliced in 0.5" rounds
2 cups sliced asparagus, 1" lengths
3 cups sliced mushrooms
1.5 cups tomatoes, chopped
2 tbsp chopped fresh parsley
2 tsp minced garlic
salt and pepper
goat cheese for garnish

How to prepare

Bring water to a boil in a medium-sized saucepan and add the rosemary and salt.
Reduce the heat to a simmer and slowly add cornmeal, whisking constantly.
Cook over low heat, stirring continuously, until the mixture thickens, about 10 minutes.
Remove from heat and stir in the Parmesan until melted.
If you prefer a soft consistency for the polenta, you can keep it mushy by adding water and stirring occasionally until the sauce is ready.
If you plan to bake it, pour the polenta into a lightly oiled shallow baking dish, smooth the top, and let it cool for 1 hour, or up to 24 hours.
When you are ready to bake the polenta, remove it from the refrigerator, run a knife around the inside of the pan, and turn it onto a flat surface.
Cut it into squares and place them on a lightly oiled baking sheet.
Bake at 350°F (177°C) for about 15 minutes or until the tops begin to lightly brown.
For the sauce, bring a cup of vegetable stock to a simmer in a saucepan.
Add the onions and cook, covered, until they become transparent, about 15 minutes.
Add zucchini, asparagus, and mushrooms and simmer uncovered for 15 minutes.
Add the tomatoes, parsley, garlic, and salt and pepper to taste.
Cook for another 5 minutes, then spoon the mixture over a bowl of soft polenta or 2 squares of baked polenta.
Garnish with goat cheese and serve immediately.

Variations

Add different vegetables to the ragout, such as bell peppers, eggplant, or spinach.
Top the polenta with grilled chicken or shrimp for added protein.

Cooking Tips & Tricks

To prevent lumps in your polenta, be sure to whisk constantly while adding the cornmeal to the boiling water.

- For a creamier polenta, stir in additional water or stock until you reach your desired consistency.

- Be sure to season the vegetable ragout generously with salt and pepper to enhance the flavors of the vegetables.

Serving Suggestions

Serve the polenta with vegetable ragout hot, garnished with fresh parsley and a sprinkle of goat cheese.

- Pair with a side salad or crusty bread for a complete meal.

Cooking Techniques

Be sure to cook the polenta over low heat to prevent burning and sticking to the pan.

- Simmer the vegetable ragout uncovered to allow the flavors to meld together.

Ingredient Substitutions

Use vegetable broth instead of vegetable stock for a richer flavor.

- Substitute Parmesan cheese with nutritional yeast for a dairy-free option.

Make Ahead Tips

Prepare the polenta and vegetable ragout ahead of time and reheat before serving.

- Baked polenta squares can be made in advance and stored in the refrigerator for up to 3 days.

Presentation Ideas

Serve the polenta and vegetable ragout in individual bowls for a rustic and cozy presentation. - Garnish with fresh herbs and a drizzle of olive oil for an elegant touch.

Pairing Recommendations

Pair this dish with a light and crisp white wine, such as Pinot Grigio or Sauvignon Blanc.

- For a non-alcoholic option, serve with sparkling water infused with lemon or cucumber.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Approximately 250 calories per serving

Carbohydrates

- Polenta: Approximately 30g of carbohydrates per serving

- Vegetable Ragout: Approximately 15g of carbohydrates per serving

Fats

- Polenta: Approximately 5g of fats per serving

- Vegetable Ragout: Approximately 2g of fats per serving

Proteins

- Polenta: Approximately 8g of proteins per serving

- Vegetable Ragout: Approximately 4g of proteins per serving

Vitamins and minerals

Polenta is a good source of iron and magnesium

- Vegetable Ragout is rich in vitamins A and C

Alergens

Contains dairy (Parmesan cheese) and gluten (cornmeal)

Summary

This dish is a balanced meal with a good mix of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Polenta with Vegetable Ragout is a comforting and satisfying dish that is perfect for any occasion. With a creamy polenta base and a flavorful vegetable ragout topping, this dish is sure to become a new favorite in your recipe repertoire. Enjoy!

How did I get this recipe?

I remember the sense of anticipation I felt when I first discovered this recipe for Polenta with Vegetable Ragout. It was a warm summer day, and I had just returned from a visit to my friend Maria's house. Maria was an incredible cook, and every time I visited her, I would come back inspired and eager to try out new recipes in my own kitchen.

On this particular visit, Maria had prepared a delicious meal of Polenta with Vegetable Ragout. The creamy polenta was topped with a rich and flavorful ragout made with a medley of fresh vegetables and herbs. It was a simple yet satisfying dish, and I couldn't wait to recreate it at home.

As soon as I got back to my kitchen, I set to work gathering the ingredients I would need. I had never made polenta before, but Maria had assured me that it was a straightforward process. I measured out the cornmeal, water, and salt, and set a pot of water to boil on the stove.

While the water heated up, I started preparing the vegetables for the ragout. I chopped up an assortment of bell peppers, zucchini, tomatoes, and onions, and sautéed them in a pan with a drizzle of olive oil. The kitchen was filled with the enticing aroma of sizzling vegetables and herbs, and I couldn't help but smile as I stirred the pot, knowing that a delicious meal was in the making.

Once the vegetables had softened and released their juices, I added a splash of red wine and a sprinkle of fresh basil and oregano. The ragout was now simmering gently on the stove, and I turned my attention back to the polenta.

I slowly poured the cornmeal into the boiling water, whisking constantly to prevent any lumps from forming. As the mixture thickened, I lowered the heat and let it simmer, stirring occasionally to prevent it from sticking to the bottom of the pot.

After about 20 minutes, the polenta had reached a creamy consistency, and I removed it from the heat. I poured it into a shallow dish to cool and set, while I gave the ragout one final taste test.

The flavors of the vegetables had melded together beautifully, and the ragout was rich and savory with a hint of sweetness from the bell peppers. I ladled the ragout over the polenta, garnished it with some freshly grated Parmesan cheese, and sat down to enjoy my creation.

As I took my first bite, I was transported back to Maria's kitchen, where I had first tasted this delicious dish. The creamy polenta provided the perfect base for the hearty vegetable ragout, and each bite was a burst of flavor and texture.

I savored every mouthful, feeling grateful for the culinary inspiration that Maria had provided me with. This recipe for Polenta with Vegetable Ragout had quickly become a favorite in my repertoire, and I knew that it would be a dish that I would return to time and time again.

As I finished my meal, I made a mental note to thank Maria for introducing me to this wonderful recipe. It was a dish that filled both my stomach and my soul, and I knew that it would continue to bring me joy for many meals to come. And so, with a contented sigh, I leaned back in my chair, feeling grateful for the simple pleasure of good food and good company.