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Polenta With Vegetable Ragout

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Ingredients
  Zucchini 10 Ounce (2 Pieces)
  Mushrooms 1⁄2 Pound
  Onion 1⁄2 Pound, peeled (1 Piece)
  Garlic 2 Clove (10 gm), minced or pressed
  Fat free chicken broth 5 1⁄2 Cup (88 tbs)
  Cherry tomatoes 1⁄2 Pound, cut in half
  Instant polenta 1 1⁄2 Cup (24 tbs)
  Canned cream style corn 30 Ounce (2 Cans, 15 Ounces Each)
  Grated parmesan cheese 2 Tablespoon
  Diagonally sliced green onions 1⁄4 Cup (4 tbs)
Directions

1. Rinse zucchini; trim off and discard ends. Cut zucchini into 1/2-inch slices. Trim off and discard stem ends of mushrooms. Rinse mushrooms, drain, and cut into quarters. Cut onion crosswise into 1/4-inch slices.
2. In a 5- to 6-quart nonstick pan over high heat, frequently stir zucchini, mushrooms, onion, garlic, and 1/2 cup broth until broth has evaporated and vegetables are lightly browned, 12 to 15 minutes. Add 1/2 cup more broth and stir to release browned bits. Stir in tomatoes and pour vegetables into a bowl; keep warm.
3. To pan, add remaining broth, polenta, and corn. Stir over high heat until boiling, 3 to 4 minutes.
4. Spoon polenta into wide bowls. Top equally with vegetable mixture. Sprinkle cheese and green onions over portions.

Recipe Summary

Cuisine: 
Indian
Method: 
Boiled

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