Minestrone Ragout Over Polenta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 teaspoons olive oil |
1 cup diced peeled eggplant |
1/2 cup chopped onion |
1/2 cup chopped green bell pepper |
1/2 cup chopped red bell pepper |
1/3 cup chopped carrot |
1 teaspoon dried italian seasoning |
1/4 teaspoon fennel seeds |
1/4 teaspoon crushed red pepper |
1 garlic clove, minced |
1 (14 1/2-ounce) can italian-style stewed tomatoes, undrained and chopped |
1 cup hot cooked orzo (about 1/2 cup rice-shaped pasta) |
1 cup chopped spinach |
1/3 cup chopped fresh basil |
1/2 teaspoon salt |
1 (16-ounce) tube polenta, cut into 12 slices |
cooking spray |
basil sprigs (optional) |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add the eggplant and next 8 ingredients (eggplant through garlic), and sauté for 5 minutes. Stir in tomatoes, and cook for 3 minutes. Stir in orzo, spinach, basil, and salt; cook for 1 minute.
2. Preheat broiler. Place polenta on a baking sheet coated with cooking spray; broil for 3 minutes on each side. Serve ragout over polenta; garnish with basil, if desired.
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