Beet And Eggplant Ragout With Polenta Recipe

Name: Beet And Eggplant Ragout With Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp oil; 1 None onion, peeled and chopped; 1 clove garlic, peeled and chopped; 1 tbsp pickled green peppercorns, crushed; 1 cup red wine; 1 cup vegetable stock; 1-2 tsp honey; 3/4 cup polenta; 2 tbsp butter; 1/3 cup heavy cream; 1 oz Parmesan, grated; None None Freshly grated nutmeg, to taste; 1 lb eggplant, diced; 3/4 lb beets, cooked and diced; 1/2 tbsp cornstarch, mixed with 2 tbsp water until smooth; 2 stems fresh flat-leaf parsley, cut into strips

Servings: persons

3 tbsp oil
1 None onion, peeled and chopped
1 clove garlic, peeled and chopped
1 tbsp pickled green peppercorns, crushed
1 cup red wine
1 cup vegetable stock
1-2 tsp honey
3/4 cup polenta
2 tbsp butter
1/3 cup heavy cream
1 oz Parmesan, grated
None None Freshly grated nutmeg, to taste
1 lb eggplant, diced
3/4 lb beets, cooked and diced
1/2 tbsp cornstarch, mixed with 2 tbsp water until smooth
2 stems fresh flat-leaf parsley, cut into strips

1
Heat 1 tbsp oil in a saucepan and cook the onion, garlic and peppercorns for 2-3 mins. Add the wine, stock and honey and simmer for 15 mins. Strain through a sieve into a clean saucepan.
2
In a saucepan, bring 3 1/3 cups of salted water to a boil. Add the polenta and simmer over a low heat for 10 mins, stirring occasionally. Stir in the butter, cream and Parmesan and season with salt and nutmeg.
3
Heat 2 tbsp oil in a large skillet and cook the eggplant for 4-5 mins. Add the beets and cook for 3 mins. Add the wine sauce and simmer for 7 mins. Stir in the cornstarch and simmer for 1 min. Season with salt and black pepper.
4
Arrange the polenta on serving plates and top with the ragout. Sprinkle with the parsley.

394

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 tbsp oil, 1 None onion, peeled and chopped, 1 clove garlic, peeled and chopped, 1 tbsp pickled green peppercorns, crushed, and more.

Yes, Beet And Eggplant Ragout With Polenta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet And Eggplant Ragout With Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions