Summer Squash, Carrot, And Green Pea Ragout Over Polenta

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* Exported from MasterCook *

 

Summer Squash, Carrot, And Green Pea Ragout Over Polenta

 

Recipe By : Cooking Light Magazine, July 2000, page 130

Serving Size : 5 Preparation Time :0:00

Categories : Grains And Cereals Main Dishes, Vegetarian

Vegetables Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***POLENTA***

4 cups water

1 cup instant polenta

1/2 teaspoon salt

***RAGOUT***

2 cups thinly sliced carrot

2 teaspoons olive oil

1 cup diced onion

1 garlic clove -- minced

3 cups diced yellow squash -- (about 1 pound)

1 1/4 cups water -- divided

2 tablespoons chopped fresh flat-leaf parsley -- divided

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 cups shelled green peas

(about 2 pounds unshelled green peas)

1/4 cup thinly sliced fresh basil

2 tablespoons fresh lemon juice

1 1/2 tablespoons butter or stick margarine

5 tablespoons grated Asiago cheese -- (about 1 ounce)

 

This light-and-simple ragout made with fresh produce is the essence of

summer. Make the polenta first, and keep it warm while you prepare the

vegetables.

 

1. To prepare polenta, bring 4 cups water to a boil in a saucepan; stir in

polenta and 1/2 teaspoon salt. Reduce heat, and cook until thick (about 5

minutes), stirring frequently. Keep warm.

 

2. To prepare ragout, cook carrot in boiling water 5 minutes or until

crisp-tender; drain. Rinse with cold water; drain well.

 

3. Heat oil in a Dutch oven over medium heat. Add onion and garlic; cook

5 minutes or until soft. Stir in squash, 1/2 cup water, 1 tablespoon

parsley, 1/2 teaspoon salt, and pepper; cover, reduce heat, and simmer 8

minutes or until squash is tender. Stir in carrot, 3/4 cup water, and

peas. Bring to a simmer; cook for 10 minutes. Stir in 1 tablespoon

parsley, basil, lemon juice, and butter. Serve ragout with

polenta. Sprinkle with cheese.

 

Yield: 5 servings (serving size: 1 cup ragout, 3/4 cup polenta, and 1

tablespoon cheese).

 

From Deborah Madison's " Inspired Vegetarian " column

 

Calories 294 (25% from fat); Fat 8.3g (sat 3.7g, mono 2.9g, poly 0.6g);

Protein 9.6g; Carb 49.4g; Fiber 5.8g; Chol 17mg; Iron 1.7mg; Sodium 6l5 mg;

Calc 136mg

 

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