"V" Is For Vegetarian Ragout Over Cheese Polenta With Red Pepper Coulis
Serves: 6
Alessia Franecki
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
42
Sourness
40
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 tbsps
Cornstarch1.5 cups
Vegetable Broth2 cloves
Garlic (chopped)2 cups
Vegetable Stock2 cups
Heavy Cream1 cup
Cornmeal1 cup
Grated Parmesan1
Salt1 cup
Grapeseed Oil1 small
Eggplant (medium dice)3 tbsps
Tomato Paste2 tsps
Thyme Leaves (chopped fresh)Directions:
1
Whisk the cornstarch into the vegetable broth
2
Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic
3
Simmer 30 minutes
4
*Pour hot mixture into blender and blend until smooth to make red pepper sauce
5
While the pepper sauce is simmering, begin the polenta
6
Combine vegetable stock and cream in a large heavy saucepan
7
Heat to a gentle boil over medium heat, being careful not to burn
8
While whisking constantly, gradually add the cornmeal
9
Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy
10
Stir in Parmesan, and season with pepper
11
(Since Parmesan is salty, add salt only if needed)
12
Set aside in a warm place
13
Heat oil in a saute pan
14
Saute onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften
15
Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes
16
Add olives and heat through
17
Season with salt and pepper, as needed
18
Remove from heat and stir in fresh tomato
19
Let sit to rest
20
Place cheese polenta onto serving plate, making a well in the center
21
Top with vegetable ragout in the center, and spoon red pepper coulis over top
22
Garnish with fresh basil