Polenta with Spring Vegetable Ragout - by The Kitchn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Polenta:4 cups light vegetable broth or water1 teaspoon salt1 cup polenta or yellow cornmeal1 tablespoon extra virgin olive oilRagout:2 tablespoons extra virgin olive oil1 garlic clove, minced1 bunch green onions, trimmed and cut on the diagonal into 2-inch pieces 8 baby carrots (about 4 ounces), trimmed and cut in half lengthwise6 radishes (about 4 ounces), trimmed and cut into quarters1/2 cup light vegetable broth or water1/2 teaspoon salt8 ounces asparagus, trimmed and cut on the diagonal into 2- to 3-inch pieces8 ounces shelled peas (fresh or frozen)1 tablespoon each coarsely chopped flat-leaf parsley, chives, and tarragon1 teaspoon lemon zestSalt and freshly ground black pepper to tasteAdditional olive oil and herbs for garnish
To make the polenta, bring the vegetable broth or water to a boil in a 2- to 3-quart pot over moderate heat. Add the salt and then slowly add the polenta while whisking. Reduce heat to low and continue whisking until the polenta is thickened. Cover the pot and continue cooking. Every 10 minutes, stir the polenta vigorously, scraping the sides of the pan. Continue cooking for 30-40 minutes until polenta reaches desired thickness and creaminess. Stir in the olive oil. Serve within 15 minutes.
For more detailed polenta instructions, see How to Make Creamy Stovetop Polenta.
Make the ragout while the polenta is cooking. Heat the olive oil in a large saucepan over moderate heat. Add the garlic and cook, stirring, for about a minute until fragrant. Add the green onions, carrots, radishes, vegetable broth or water, and salt. Cover the pan and cook for 5 minutes. Add the asparagus and peas, cover, and cook for another 5 minutes. Remove from heat, stir in the herbs and lemon zest, and season to taste.
To serve, spoon the polenta into a shallow serving bowl or individual bowls. Make a well in the center of the polenta and spoon the ragout on top. Drizzle a little olive oil on top and garnish with herbs.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CATMMK328.
For more detailed polenta instructions, see How to Make Creamy Stovetop Polenta.
Make the ragout while the polenta is cooking. Heat the olive oil in a large saucepan over moderate heat. Add the garlic and cook, stirring, for about a minute until fragrant. Add the green onions, carrots, radishes, vegetable broth or water, and salt. Cover the pan and cook for 5 minutes. Add the asparagus and peas, cover, and cook for another 5 minutes. Remove from heat, stir in the herbs and lemon zest, and season to taste.
To serve, spoon the polenta into a shallow serving bowl or individual bowls. Make a well in the center of the polenta and spoon the ragout on top. Drizzle a little olive oil on top and garnish with herbs.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user CATMMK328.
Nutritional Info Amount Per Serving
- Calories: 272.1
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 670.4 mg
- Total Carbs: 42.9 g
- Dietary Fiber: 6.2 g
- Protein: 7.0 g
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