Polenta with vegetable ragout
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Polenta with vegetable ragout
  Polenta    Vegetables    Grains    Vegetarian    Diabetic  
Last updated 6/12/2012 1:18:26 AM. Recipe ID 49291. Report a problem with this recipe.
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      Title: Polenta with vegetable ragout
 Categories: Miamiherald, Grains, Vegetarian, Ovolacto, Diabetic
      Yield: 4 Servings
 
MMMMM----------------------FOR THE POLENTA---------------------------
      4 c  Cold water or vegetable
           -stock
      1 ts Dried rosemary; crushed
    1/2 ts Salt
      1 c  Cornmeal
    1/2 c  Grated Parmesan cheese

MMMMM-----------------------FOR THE SAUCE----------------------------
      1 c  Stock or water
      1 c  Diced yellow onions
      1 c  Zucchini; sliced in 1/2"
           -rounds
      2 c  Sliced asparagus; 1" lengths
      3 c  Sliced mushrooms
  1 1/2 c  Tomatoes; chopped
      2 tb Chopped fresh parsley
      2 ts Minced garlic
           Salt and pepper
           Goat cheese for garnish
 
  Bring water to a boil in a medium-size saucepan and add the rosemary
  and salt.  Reduce the heat to a simmer and slowly add cornmeal,
  whisking constantly. Cook over low heat, still stirring, until
  mixture is thick, about 10 minutes.  Remove from heat and stir in the
  Parmesan until melted. If you are planning to the polenta in a soft
  state, you can keep it mushy by adding water and occasionally
  stirring until the sauce is ready. If you plan to bake it pour the
  polenta into a lightly oiled shallow baking dish, smooth top and let
  cool for 1 hour, or up to 24 hours. When you are ready to bake the
  o=polents, remove from refrigerator, run a knife around the inside of
  the pan and turn on a flat surface. Cut into squares and place on a
  lightly oiled baking sheet. Bake at 350 degrees F for about 15
  minutes or until the tops begins to brown lightly. For the sauce:
  Bring a cup of vegetable stock to a simmer in a saucepan. Add the
  onions and cook, covered, until they are transparent, about 15
  minutes. Add zucchini, asparagus, and mushrooms and simmer uncovered
  for 15 minutes. Add the tomatoes, parsley, garlic and salt and pepper
  to taste. Cook another 5 minutes, Sppon mixture over bowl of soft
  polenta or 2 squares of baked polenta. Garnish with goat cheese and
  serve at once.
  
  Nutritional info per serving:  238 cal; 13g pro, 38g carb, 6g fat(20%)
  Exchanges: 2.7 vegetable, 1.6 bread,
       .9    meat, .2 fat
  




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Recipe ID 49291 (Apr 03, 2005)

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