Polenta With Vegetable Ragout Recipe

Name: Polenta With Vegetable Ragout
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini (about 10 oz. total); 1/2 pound mushrooms; 1 onion (about 1/2 lb.), peeled; 2 cloves garlic, minced or pressed; 5 1/2 cups fat-skimmed chicken broth; 1/2 pound cherry tomatoes, cut in half; 1 1/2 cups instant polenta; 2 cans (about 15 oz. each) cream-style corn; 2 tablespoons grated parmesan cheese; 1/4 cup diagonally sliced green onions

Servings: persons

2 zucchini (about 10 oz. total)
1/2 pound mushrooms
1 onion (about 1/2 lb.), peeled
2 cloves garlic, minced or pressed
5 1/2 cups fat-skimmed chicken broth
1/2 pound cherry tomatoes, cut in half
1 1/2 cups instant polenta
2 cans (about 15 oz. each) cream-style corn
2 tablespoons grated parmesan cheese
1/4 cup diagonally sliced green onions

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.

1316

kcal

Calories

Fat

Carbs

112

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 10 ingredients. The key ingredients include: 2 zucchini (about 10 oz. total), 1/2 pound mushrooms, 1 onion (about 1/2 lb.), peeled, 2 cloves garlic, minced or pressed, and more.

Yes, Polenta With Vegetable Ragout falls under the Soups & Stews 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.

Polenta With Vegetable Ragout

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