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    You are in: Home / Recipes / Roasted Vegetable Ragout With Polenta Recipe
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    Roasted Vegetable Ragout With Polenta

    Roasted Vegetable Ragout With Polenta. Photo by breezermom

    1/2 Photos of Roasted Vegetable Ragout With Polenta

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    Margie99's Note:

    You could make the ragout with or without the polenta, it would be great either way. You could also sub in with half the quantity of the dried herbs.

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    Units: US | Metric


    Vegetable ragout


    1. 1
      For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
    2. 2
      For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
    3. 3
      Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
    4. 4
      Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
    5. 5
      Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
    6. 6
      To serve; place 2 polenta squares on each plate and top with ragout.

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    Ratings & Reviews:

    • on January 23, 2011


      Love the roasted veggies!! I used fresh basil, but only had dried thyme and marjoram. I think I'd decrease those even more than half next time I make this. There wasn't an amount for the tomatoes, so I just tried to put in an equivalent amount to the other veggies. They seemed to roast away. Not sure why the step of putting the veggies in the dutch oven is in there....I didn't notice it doing veggies didn't have any liquid, so there was nothing to cook away and nothing "thickened". I did make the polenta and served the veggies over it. This was a great lunch to make on a day when I had time to cook something for lunch! Thanks for sharing.

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    Nutritional Facts for Roasted Vegetable Ragout With Polenta

    Serving Size: 1 (166 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 173.9
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 43.7 mg
    Total Carbohydrate 28.2 g
    Dietary Fiber 4.3 g
    Sugars 4.0 g
    Protein 4.9 g

    The following items or measurements are not included:

    vegetable broth

    fresh marjoram

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