POLENTA WITH WHITE-BEAN AND ROASTED-PEPPER RAGOUT
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Bring broth and 2 cups water to a simmer in a saucepan over medium-high heat; season with salt. Slowly add polenta, whisking constantly. Simmer, stirring frequently and reducing heat as needed, until thick and creamy, 20 to 25 minutes for regular, or about 5 minutes for quick-cooking. Remove from heat; cover.
- Heat a large skillet over medium heat; swirl in oil. Add garlic, celery, and pepper flakes; cook, stirring occasionally, until fragrant, about 2 minutes. Stir in roasted peppers and beans; season with salt and pepper. Cook until heated through, about 1 minute. Add 1/2 cup water and bring to a simmer; cook, mashing some of beans to create a creamy sauce, until thickened slightly, about 2 minutes. Serve over polenta, drizzled with oil and sprinkled with celery leaves.
WHITE BEAN, SWEET POTATO & PEPPER RAGOUT
"I try to serve a meatless meal two or three nights a week. It's a great way to keep up our vegetable intake-along with all the fiber and nutrients they provide. It even helps save money! This hearty comfort food is a family favorite." Heather Savage - Corydon, Indiana
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven over medium heat, cook and stir peppers in oil until tender. Add the sweet potato and rosemary; cook for 4-5 minutes. Add garlic; cook 1 minute longer., Stir in water and pepper. Bring to a boil. Reduce heat; cover and simmer for 5-7 minutes or until sweet potato is tender. Stir in the beans, tomatoes and salt; heat through., Serve immediately, or cool before placing in a freezer container. Cover and freeze for up to 3 months. , To use frozen ragout: Thaw in the refrigerator overnight. Place in a Dutch oven; heat through.
Nutrition Facts : Calories 286 calories, Fat 5g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 551mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 13g fiber), Protein 11g protein.
ROASTED RED PEPPER POLENTA
Steps:
- To fire-roast the red peppers, place them over a high flame on a stove-top burner and roast, turning occasionally, until the skins turn black on all sides. Place the peppers in a medium bowl, cover with plastic wrap and allow to steam for 10 minutes. Peel away the blackened skins from the peppers. Cut away the stems and then seed, core and coarsely chop the peppers. Place them in a food processor and puree until smooth; reserve to the side.
- In a heavy-bottom medium pot, bring 8 cups water, thesalt and the roasted red pepper puree to a boil. Add the stone-ground cornmeal in a gentle stream, whisking or stirring vigorously in the same direction as you pour it in. Reduce the heat to medium-low and simmer, stirring continuously for 2 to 3 minutes. Cook the polenta for 35 to 40 minutes, stirring every few minutes and scraping the bottom of the pan to prevent it from sticking. When the polenta is thick, glossy and pulling away from the side of the pan, add the Pecorino Romano and butter, stirring quickly to incorporate. Pour the polenta into a medium serving dish and serve immediately.
SOFT POLENTA WITH ROASTED RED PEPPERS
Steps:
- In a large heavy saucepan, heat the olive oil over medium heat. Add the onions and saute, stirring occasionally, for 5 to 6 minutes, or until softened. Add the garlic and cook for 2 minutes more, until its aroma is released.
- Add the chicken stock, water, and salt to the pan and increase the heat to medium high. When the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until all the grains are incorporated and no lumps remain. Reduce the heat to very low. Switch to a wooden paddle and stir thoroughly every few minutes for 25 to 30 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have softened. Stir in the butter, thyme, pepper, and grated Manchego and remove from the heat. Spoon some polenta into each of 6 warmed shallow soup bowls and top with some of the roasted peppers and chopped cilantro.
CHICKEN, POLENTA, AND RED PEPPER RAGOûT
Can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 10
Steps:
- Halve leek lengthwise and cut crosswise into 1/2-inch pieces. In a bowl of cold water wash leek well and with a slotted spoon transfer to a sieve to drain. Chop onion and cut bell pepper into 1-inch pieces. Mince garlic.
- In a 12-inch non-stick skillet cook leek, onion, bell pepper, and garlic in 1 tablespoon oil over moderate heat, stirring occasionally, until onion is softened and pepper is tender, about 15 minutes. Transfer vegetables to a bowl. Pat chicken dry and cut crosswise into 1/2-inch-thick strips. Season chicken with salt and pepper and cut polenta into 3/4-inch cubes.
- In skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and sauté chicken, stirring, until golden, about 3 minutes. Add polenta and cook, stirring occasionally, 1 minute.
- Stir in cooked vegetables, tomatoes, thyme, and parsley and simmer, stirring, until heated through, about 2 minutes. Season ragout with salt and pepper.
WHITE BEANS, POLENTA, ROASTED TOMATOES AND GARLIC
Provided by Marian Burros
Categories dinner, main course
Time 45m
Yield 2 servings as main course
Number Of Ingredients 13
Steps:
- To make the beans, preheat oven to 400 degrees.
- Fill a small saucepan with enough water to cover the garlic. When water boils add garlic and cook one minute. Drain and repeat this procedure three times -- it will eliminate the harshness and leave the flavor. Mash the garlic with garlic press; set aside.
- Lightly oil a roasting pan and place tomatoes in pan. Roast 10 to 15 minutes, turning once, until juice is released and skins have puckered. When tomatoes are ready, peel and add to pot large enough to hold all the ingredients for the beans.
- Add the garlic, sage, stock and beans. Simmer until mixture is thick and most of the liquid has evaporated. Season with salt if desired and pepper.
- To make the polenta meanwhile, boil water in small pot with the butter, milk and salt.
- When water boils, reduce heat slightly and slowly whisk in polenta. Reduce heat to very low and cook the polenta 3 to 5 minutes, stirring frequently.
- To serve, spoon polenta into a shallow bowl or plate and spoon bean sauce over top.
Nutrition Facts : @context http, Calories 642, UnsaturatedFat 13 grams, Carbohydrate 94 grams, Fat 20 grams, Fiber 16 grams, Protein 24 grams, SaturatedFat 5 grams, Sodium 353 milligrams, Sugar 7 grams, TransFat 0 grams
BEEF RAGOUT ON POLENTA
From Pillsbury Doughboy Slow Cooker Recipies (2003). Book recommends using split corn muffins or wedges of corn bread as alternative to polenta.
Provided by LaJuneBug
Categories Meat
Time 10h20m
Yield 5 serving(s)
Number Of Ingredients 7
Steps:
- In 4 to 6 quart slow cooker, layer onion, bell pepper, carrots, beef, pepper and pasta sauce.
- Cover; cook on low setting for 8 to 10 hours.
Nutrition Facts : Calories 391.9, Fat 25.3, SaturatedFat 9.6, Cholesterol 94.4, Sodium 457.9, Carbohydrate 13.6, Fiber 1.6, Sugar 9.2, Protein 26.2
ROASTED VEGETABLE RAGOUT WITH POLENTA
You could make the ragout with or without the polenta, it would be great either way. You could also sub in with half the quantity of the dried herbs.
Provided by Margie99
Categories Vegetable
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
- For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
- Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
- Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
- Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
- To serve; place 2 polenta squares on each plate and top with ragout.
Nutrition Facts : Calories 173.9, Fat 5.9, SaturatedFat 0.8, Sodium 43.8, Carbohydrate 28.3, Fiber 4.3, Sugar 4, Protein 5
BAKED POLENTA WITH SHIITAKE RAGOûT
Categories Garlic Mushroom Onion Appetizer Bake Mozzarella Parmesan Cornmeal Red Wine Winter Gourmet Peanut Free Tree Nut Free Soy Free
Yield Serves 6 to 8
Number Of Ingredients 20
Steps:
- Make the mushroom ragout:
- In a large deep skillet cook the onion, the garlic, and the rosemary in the oil over moderate heat, stirring, until the onion is softened, add the mushrooms and salt to taste, and cook the mixture over moderately high heat, stirring, for 10 minutes, or until the liquid the mushrooms give off is evaporated. Stir in the tomato paste and the wine and boil the mushroom mixture until most of the liquid is evaporated. In a small bowl stir the cornstarch into the broth, add the mixture and the Worcestershire sauce to the mushroom mixture, and bring the ragout to a boil, stirring. Simmer the ragout for 2 minutes and season it with salt and pepper.
- Make the polenta:
- In a large heavy saucepan bring the water with the oil to a boil and add 1 cup of the cornmeal, a little at a time, stirring constantly. Reduce the heat to low, add the remaining 1 cup cornmeal in a slow stream, stirring constantly, and bring the mixture to a boil. Remove the pan from the heat and stir in the butter, 2/3 cup of the Parmesan, the parsley, and salt and pepper to taste.
- Spread one third of the polenta evenly in a buttered 13- by 9-inch baking dish and chill the polenta sheet for 20 minutes, or until it is firm. While the polenta is chilling, working quickly, spread half the remaining polenta in a buttered 3-quart shallow baking dish, top it with half the mushroom ragout, and top the ragout with the mozzarella. Spread the remaining polenta quickly over the mozzarella and top it with the remaining ragout.
- Invert the polenta sheet onto a work surface and with 1 or more star-shaped cutters cut out as many stars as possible. Arrange the stars decoratively on the ragout and sprinkle them with the remaining 1/3 cup Parmesan. The layered polenta may be prepared up to this point 2 days in advance and kept covered and chilled.
- Preheat the oven to 400°F. Bake the layered polenta in the upper third of the oven for 30 to 40 minutes, or until the polenta stars are golden.
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