Polenta with Vegetable Ragout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 zucchini (about 10 oz. total) |
1/2 pound mushrooms |
1 onion (about 1/2 lb.), peeled |
2 cloves garlic, minced or pressed |
5 1/2 cups fat-skimmed chicken broth |
1/2 pound cherry tomatoes, cut in half |
1 1/2 cups instant polenta |
2 cans (about 15 oz. each) cream-style corn |
2 tablespoons grated parmesan cheese |
1/4 cup diagonally sliced green onions |
Directions:
1. Rinse zucchini; trim off and discard ends. Cut zucchini into 1/2-inch slices. Trim off and discard stem ends of mushrooms. Rinse mushrooms, drain, and cut into quarters. Cut onion crosswise into 1/4-inch slices.
2. In a 5- to 6-quart nonstick pan over high heat, frequently stir zucchini, mushrooms, onion, garlic, and 1/2 cup broth until broth has evaporated and vegetables are lightly browned, 12 to 15 minutes. Add 1/2 cup more broth and stir to release browned bits. Stir in tomatoes and pour vegetables into a bowl; keep warm.
3. To pan, add remaining broth, polenta, and corn. Stir over high heat until boiling, 3 to 4 minutes.
4. Spoon polenta into wide bowls. Top equally with vegetable mixture. Sprinkle cheese and green onions over portions.
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