Spicy Vegetable Ragout Over Polenta

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Spicy Vegetable Ragout Over Polenta

 

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 jalapeno pepper, seeded and diced

1 tablespoon chili powder

1 14.5 ounce can whole tomatoes, undrained and chopped

 

Coat a 9 inch round cake pan with cooking spray; set aside.

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.

Heat oil in a large nonstick skillet over medium-high heat. Add onion, and saute

2 minutes. Add eggplant, squash, carrot, and jalapeño, saute 4 minutes, stirring

frequently. Stir in chili powder, tomatoes, and 1/4 teaspoon salt; bring to a

boil. Reduce heat; simmer 15 minutes.

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.

Makes 4 servings.

 

 

 

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