Polenta With Vegetable Ragu Sauce #Ragu

A vegetarian entree that can be made ahead and assembled at the last minute. Ragú® Recipe Contest Entry

• Ready In: 1 hr
• Serves: 8

Ingredients

• 1  cup polenta or 1  cup cornmeal
• 3 1⁄2 cups water
• 1⁄2 teaspoon salt
• 1 1⁄2 cups  grated  goat cheese
• 1 1⁄2 cups plain yogurt
• 1⁄3 cup water
• 1⁄4 teaspoon salt
• 1  tablespoon  chopped cilantro
• 3  tablespoons olive oil
• 1⁄2 green bell pepper, diced
• 1  minced carrot
• 15  ounces garbanzo beans
• 28  ounces  Ragú® Pasta Sauce
• 1⁄4 cup butter

Directions

1. Put the cornmeal, water and salt in a large glass bowl. Stir to combine.
2. Microwave on high for six minutes.
3. Stir in the goat cheese, cover, and microwave for 5-6 more minutes (depending on your microwave).
4. Pour the mixture into a buttered loaf pan, and let cool.
5. Once the polenta has cooled, put it into the refrigerator for 2-3 hours to firm up.
6. Put the yogurt in a serving bowl. Add water and 1/4 teaspoon salt. Whisk until everything is well combined and smooth. Check for salt. Stir in the chopped cilantro (or you may use parsley or mint instead).
7. Chill the yogurt sauce until serving time.
8. In a frying pan or large saucepan put the olive oil, green bell pepper and carrot and saute over medium heat until the vegetables are 3/4 cooked.
9. Add the garbanzo beans and stir for another 3 minutes. Stir in the ground coriander. Add the Ragu sauce and mix well.
10. If making the Ragu sauce ahead of time, refrigerate it until time to assemble.
11. When time to assemble, slice the polenta. For each serving: in a nonstick frying pan put 2 teaspoons butter and two slices of polento. Fry in the butter until heated through and both sides are lightly browned. Place on a plate, top with warmed Ragu sauce and garnish with a dollop of the yogurt sauce. Repeat with the remaining polenta.
12. Serve immediately.