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
- 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
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.
Find more simple recipes and master essential techniques with our book Cook Good Food.