Side Pannel
Polenta with Vegetable Ragout
Polenta with Vegetable Ragout
- Recipe Submitted by ADMIN on 09/26/2007
Category: Diabetic, Vegetarian, Grains
Ingredients List
- ------------------------------FOR THE POLENTA------------------------------
- 4 c Cold water or vegetable
- -stock
- 1 ts Dried rosemary; crushed
- 1/2 ts Salt
- 1 c Cornmeal
- 1/2 c Grated Parmesan cheese
Directions
FOR THE SAUCE
1 c Stock or water
1 c Diced yellow onions
1 c Zucchini; sliced in 1/2"
-rounds
2 c Sliced asparagus; 1" lengths
3 c Sliced mushrooms
1 1/2 c Tomatoes; chopped
2 tb Chopped fresh parsley
2 ts Minced garlic
Salt and pepper
Goat cheese for garnish
Bring water to a boil in a medium-size saucepan and
add the rosemary and salt. Reduce the heat to a
simmer and slowly add cornmeal, whisking constantly.
Cook over low heat, still stirring, until mixture is
thick, about 10 minutes. Remove from heat and stir in
the Parmesan until melted. If you are planning to the
polenta in a soft state, you can keep it mushy by
adding water and occasionally stirring until the sauce
is ready. If you plan to bake it pour the polenta
into a lightly oiled shallow baking dish, smooth top
and let cool for 1 hour, or up to 24 hours. When you
are ready to bake the o=polents, remove from
refrigerator, run a knife around the inside of the pan
and turn on a flat surface. Cut into squares and
place on a lightly oiled baking sheet. Bake at 350
degrees F for about 15 minutes or until the tops
begins to brown lightly. For the sauce: Bring a cup of
vegetable stock to a simmer in a saucepan. Add the
onions and cook, covered, until they are 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 another 5 minutes, Sppon mixture over
bowl of soft polenta or 2 squares of baked polenta.
Garnish with goat cheese and serve at once.
Nutritional info per serving: 238 cal; 13g pro, 38g
carb, 6g fat(20%) Exchanges: 2.7 vegetable, 1.6 bread,
.9 meat, .2 fat
1 c Stock or water
1 c Diced yellow onions
1 c Zucchini; sliced in 1/2"
-rounds
2 c Sliced asparagus; 1" lengths
3 c Sliced mushrooms
1 1/2 c Tomatoes; chopped
2 tb Chopped fresh parsley
2 ts Minced garlic
Salt and pepper
Goat cheese for garnish
Bring water to a boil in a medium-size saucepan and
add the rosemary and salt. Reduce the heat to a
simmer and slowly add cornmeal, whisking constantly.
Cook over low heat, still stirring, until mixture is
thick, about 10 minutes. Remove from heat and stir in
the Parmesan until melted. If you are planning to the
polenta in a soft state, you can keep it mushy by
adding water and occasionally stirring until the sauce
is ready. If you plan to bake it pour the polenta
into a lightly oiled shallow baking dish, smooth top
and let cool for 1 hour, or up to 24 hours. When you
are ready to bake the o=polents, remove from
refrigerator, run a knife around the inside of the pan
and turn on a flat surface. Cut into squares and
place on a lightly oiled baking sheet. Bake at 350
degrees F for about 15 minutes or until the tops
begins to brown lightly. For the sauce: Bring a cup of
vegetable stock to a simmer in a saucepan. Add the
onions and cook, covered, until they are 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 another 5 minutes, Sppon mixture over
bowl of soft polenta or 2 squares of baked polenta.
Garnish with goat cheese and serve at once.
Nutritional info per serving: 238 cal; 13g pro, 38g
carb, 6g fat(20%) Exchanges: 2.7 vegetable, 1.6 bread,
.9 meat, .2 fat
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