V is for Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis (Robert Irvine) Recipe

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V is for Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis (Robert Irvine)
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Ingredients
25
Count
Nutrition
785
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Red Pepper Coulis:
  2. Polenta:
  3. Vegetable Ragout:
  4. For the Coulis:
  5. Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. *Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta.
  6. For the Polenta:
  7. Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in Parmesan, and season with pepper. (Since Parmesan is salty, add salt only if needed). Set aside in a warm place.
  8. For the Ragout:
  9. Heat oil in a saute pan. Saute onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften. Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes. Add olives and heat through. Season with salt and pepper, as needed. Remove from heat and stir in fresh tomato. Let sit to rest.
  10. To plate:
  11. Place cheese polenta onto serving plate, making a well in the center. Top with vegetable ragout in the center, and spoon red pepper coulis over top. Garnish with fresh basil.
  12. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 784.65 Kcal (3285 kJ)
Calories from fat 303.84 Kcal
% Daily Value*
Total Fat 33.76g 52%
Cholesterol 85.35mg 28%
Sodium 13090.1mg 545%
Potassium 628.41mg 13%
Total Carbs 96.52g 32%
Sugars 8.7g 35%
Dietary Fiber 6.08g 24%
Protein 11.83g 24%
Vitamin C 51.4mg 86%
Vitamin A 0.2mg 6%
Iron 11.8mg 65%
Calcium 249.4mg 25%
Amount Per 100 g
Calories 186.25 Kcal (780 kJ)
Calories from fat 72.12 Kcal
% Daily Value*
Total Fat 8.01g 52%
Cholesterol 20.26mg 28%
Sodium 3107.18mg 545%
Potassium 149.17mg 13%
Total Carbs 22.91g 32%
Sugars 2.06g 35%
Dietary Fiber 1.44g 24%
Protein 2.81g 24%
Vitamin C 12.2mg 86%
Iron 2.8mg 65%
Calcium 59.2mg 25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.7
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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