Creamy Polenta and Vegetable Ragout

A ragout (pronounced “rag-GOO”) can be made from all sorts of meats, vegetables and sometimes even fruit. When made with vegetables, it makes a sophisticated meatless meal, especially when served atop a creamy bowl of polenta. Don’t feel limited to the ingredients listed in the recipe. You can replace any of the vegetables with your favorites, as long as they have a similar cooking time. The leftovers taste great even a few days after cooking, so make this tonight and enjoy the leftovers for lunch later this week.

 

Creamy Polenta and Vegetable Ragout

 

Ingredients

 

• 3 Tbs. olive oil
• 1 yellow onion, chopped
• 2 small garlic cloves, minced
• 1 zucchini, trimmed and sliced
• 1 lb. (500 g) cremini mushrooms, sliced
• 1/2 lb. (250 g) ripe plum tomatoes, chopped
• 2 tsp. minced fresh rosemary
• 1/4 cup (2 fl. oz./60 ml) dry sherry
• Kosher salt and freshly ground pepper
• 4 cups (32 fl. oz./1 l) vegetable broth
• 1 cup (7 oz./220 g) polenta
• 1/4 cup (1 oz./30 g) grated Parmesan cheese

Directions

 

1. In a fry pan over medium heat, warm 2 Tbs. of the olive oil. Add the onion and sauté until soft, about 4 minutes. Add the garlic, zucchini and mushrooms and sauté, stirring occasionally, until the vegetables are soft, 4 to 5 minutes. Add the tomatoes, rosemary, sherry, 1/2 tsp. salt and a few grinds of pepper. Continue to simmer, stirring often, until the tomatoes release their juices and are softened, 3 to 4 minutes.

 

2. Meanwhile, in a saucepan over high heat, bring the broth to a boil. Whisk in the polenta and 1/2 tsp. salt. Reduce the heat to low and simmer, stirring often, until the polenta is thick and creamy, 25 to 30 minutes. Remove from the heat and stir in the remaining 1 Tbs. olive oil and the cheese.

 

3. Spoon the polenta into shallow individual bowls, top with the ragout and serve immediately. Serves 4.

 

 

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