Polenta with Vegetable Ragout
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Polenta with Vegetable Ragout calories by ingredient
Introduction
Nice filling dinner and a great way to get your veggies in!Substitute or add any vegetables you want to this dish. The tomato sauce is also tasty over pasta. Nice filling dinner and a great way to get your veggies in!
Substitute or add any vegetables you want to this dish. The tomato sauce is also tasty over pasta.
Number of Servings: 8
Ingredients
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1.5 c. carrots, sliced
1 large red onion, coarsely chopped
1 ea. red, green and yellow bell peppers, sliced or coarsely chopped
1 package frozen broccoli
3 cloves garlic
1 T. rosemary
1 T. sage
1 T. thyme
28 oz. can crushed tomatoes
2.5 c. milk
5 T. margarine
.25 c. white flour
1 tsp. cloves
salt and pepper to taste
1 c. grated parmesan cheese
1 package precooked polenta, Italian herb
Directions
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.
Member Ratings For This Recipe
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FUTUREMESEE
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STARTOV123