Spicy Vegetable 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:
cooking spray |
3 cups water |
1 cup yellow cornmeal |
1/3 cup grated fresh romano or parmesan cheese |
1/2 teaspoon salt, divided |
1/2 teaspoon pepper |
1/4 cup chopped fresh cilantro |
2 teaspoons olive oil |
1 cup chopped onion |
2 cups diced peeled eggplant |
1 cup diced yellow squash |
1/2 cup diced carrot |
1 jalapeño pepper, seeded and diced |
1 tablespoon chili powder |
1 (14.5-ounce) can whole tomatoes, undrained and chopped |
Directions:
1. Coat a 9-inch round cake pan with cooking spray; set aside.
2. Bring water to a boil in a large saucepan over medium-high heat. Reduce heat; add cornmeal, stirring constantly with a whisk. Cook 5 minutes, stirring frequently. Remove from heat, and stir in cheese, 1/4 teaspoon salt, pepper, and cilantro. Pour into prepared cake pan. Press plastic wrap onto surface, and chill 1 hour or until firm.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add eggplant, squash, carrot, and jalapeño; sauté 4 minutes, stirring frequently. Stir in chili powder, tomatoes, and 1/4 teaspoon salt; bring to a boil. Reduce heat; simmer 15 minutes.
4. Invert the polenta onto a cutting board; cut into 4 wedges. Place on a baking sheet coated with cooking spray. Broil 5 minutes on 1 side until golden. Place on plates, and top with ragout.
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