Polenta with Vegetable Ragout
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.5 c. carrots, sliced1 large red onion, coarsely chopped1 ea. red, green and yellow bell peppers, sliced or coarsely chopped1 package frozen broccoli3 cloves garlic1 T. rosemary1 T. sage1 T. thyme28 oz. can crushed tomatoes2.5 c. milk5 T. margarine.25 c. white flour1 tsp. clovessalt and pepper to taste1 c. grated parmesan cheese1 package precooked polenta, Italian herb
Preheat oven to 350 degrees.
In a large saucepan, saute carrots 5 minutes, add onion until softened. Add garlic, peppers and broccoli and saute a few more minutes. Add crushed tomatoes, rosemary, sage and thyme and simmer.
In a saucepan, melt butter on low heat. Add flour and whisk continuously for 2 minutes. Add Milk slowly and continue to whisk until mixture is smooth and thickened. Add cloves, salt and pepper.
Slice polenta and arrange in a single layer in a 9x13 pan. Pour half the milk mixture over the polenta, followed by half the vegetable mixture. Pour the remaining milk mixture over followed by the rest of the vegetable mixture. Sprinkle parmesan cheese over top.
Bake at 350 for 20 minutes until cheese is melted and sides are bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user CSIMPSON75.
In a large saucepan, saute carrots 5 minutes, add onion until softened. Add garlic, peppers and broccoli and saute a few more minutes. Add crushed tomatoes, rosemary, sage and thyme and simmer.
In a saucepan, melt butter on low heat. Add flour and whisk continuously for 2 minutes. Add Milk slowly and continue to whisk until mixture is smooth and thickened. Add cloves, salt and pepper.
Slice polenta and arrange in a single layer in a 9x13 pan. Pour half the milk mixture over the polenta, followed by half the vegetable mixture. Pour the remaining milk mixture over followed by the rest of the vegetable mixture. Sprinkle parmesan cheese over top.
Bake at 350 for 20 minutes until cheese is melted and sides are bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user CSIMPSON75.
Nutritional Info Amount Per Serving
- Calories: 286.7
- Total Fat: 11.9 g
- Cholesterol: 9.9 mg
- Sodium: 667.4 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 5.4 g
- Protein: 10.6 g
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