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
RABBIT WITH SPRING VEGETABLE RAGU AND POLENTA
Steps:
- Preheat the oven to 450 degrees F. Cut the rabbits as follows: With a sharp cleaver, cut off the front portions (from right behind the front legs) of the rabbits and cut them in half through the backbones. Then cut the saddles from the hind legs; remove the bones but keep the saddles intact. Chop each hind leg into 2 pieces¿the thighs and the drumsticks or lollipops. Remove the bones from the thighs; discard the bones. Reserve the livers and hearts.
- Place the front portions on a baking sheet and roast until golden brown, about 25 minutes. While they roast, bring the brown or white chicken stock to a simmer in a small stockpot over medium heat. Add the roasted rabbit pieces and continue to simmer. Reduce the oven heat to 375 degrees F.
- Meanwhile, puree the onion, fennel, celery, garlic and 1 tablespoon rosemary leaves in the food processor. Scrape the puree into a bowl.
- Coat a large Dutch oven with some of the olive oil and heat over medium heat. Season the rabbit lollipops with salt and brown on all sides. Transfer the lollipops to a plate. Add the pureed vegetables and cook, stirring frequently, until almost dry.
- Add the white wine and let it bubble away until reduced by half. Stir in the mustard. Return the rabbit lollipops to the pan and add enough simmering stock to cover by 2/3. Simmer about 10 minutes, add 2 full ladles of rabbit stock, simmer another 10 minutes, and add 2 more ladles of stock. Continue to cook the rabbit until tender, about 30 minutes more, stirring occasionally. Stir in the remaining heaping teaspoon of whole grain mustard.
- While the lollipops cook, cube the thigh meat. Put it in the bowl of a food processor with the hearts and livers, the remaining 1 1/2 teaspoons rosemary, the Parmesan cheese and some salt. Pulse to combine. With the processor running, stream in the cream until the mixture is smooth. This is the forcemeat.
- Cut the caul fat so that you have 2 pieces a little bit larger than the saddles with the loins attached. Spread the pieces of caul fat on a cutting board and lay the prosciutto on top to cover. Put a saddle on each one. Scoop the forcemeat onto the saddles between the loins and roll everything up so that the caul fat encloses the whole bundle. Season with salt. Tie with butcher's twine in a few spots.
- Coat a medium skillet with some of the remaining olive oil and heat over medium-high heat. Add the loins seam-side down and brown them well on all sides. Leave the skillet over the heat. Transfer the loins to a small baking sheet and roast until a meat thermometer inserted in the center registers 160 degrees F, about 15 minutes.
- While the rabbit loins roast, ladle some rabbit stock into the pan you browned them in and scrape any brown bits with a wooden spoon; add the mixture to the pot of rabbit stock.
- For the ragu: Coat a medium skillet with olive oil and heat over medium heat. Add the spring onion, season with salt, and sweat them, stirring occasionally, until softened; you don¿t want them to take on any color. Add the mushrooms and cook for 1 minute. Stir in the fava beans and rabbit stock and cook just to heat the beans through.
- To serve: Slice the loins into thick rounds. Spoon some Polenta and ragu into the centers of 4 dinner plates. Divide the rabbit legs and sliced loin over and around the vegetables, and serve immediately.
- Bring the milk, 2 cups water and bay leaf to a boil in a medium saucepan over high heat. Season generously with salt, almost to the point of over-seasoning. How do you know that you are there? TASTE IT!
- When the liquid reaches a boil, slowly whisk in the polenta in small sprinkles. Once all of the polenta has been incorporated, reduce the heat to medium and immediately switch over to stirring with a wooden spoon. Cook the polenta until it begins to pull away from the pan, adding water to loosen it up if it becomes too thick.
- When the polenta is thoroughly cooked, it should look creamy and not feel gritty on your tongue, about 5 minutes. Remove it from the heat and stir in the Parmesan, mascarpone and chives.
"V" IS FOR VEGETARIAN RAGOUT OVER CHEESE POLENTA WITH RED PEPPER COULIS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 25
Steps:
- Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a saute pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. *Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta.
- Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in Parmesan, and season with pepper. (Since Parmesan is salty, add salt only if needed). Set aside in a warm place.
- Heat oil in a saute pan. Saute onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften. Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes. Add olives and heat through. Season with salt and pepper, as needed. Remove from heat and stir in fresh tomato. Let sit to rest.
- Place cheese polenta onto serving plate, making a well in the center. Top with vegetable ragout in the center, and spoon red pepper coulis over top. Garnish with fresh basil.
ROASTED VEGETABLE RAGOUT
During the months when the produce aisle seems a bit bare (no locally grown tomatoes or piles of fresh corn in sight), take advantage of the ever-growing variety of root vegetables that are showing up everywhere. Rough, rustic, and roasted, the root vegetables featured in this dish are filling, comforting, and nutritious.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 17
Steps:
- Preheat the oven to 475 degrees.
- In a heavy roasting pan, combine the vegetablesand olive oil and toss to coat. Roast 20 to 30 minutes, turning every 10 minutes, until the vegetables are nicely browned.
- Meanwhile, tie the herbs together with kitchen string. Transfer the pan to the top of the stove. Add the wine, stock, tomatoes, and herbs and cook over high heat for 15 minutes. Stir in the Swiss chard and cook 2 minutes more.
- Season with salt and pepper. To serve, spoon the vegetables and sauce over the polenta.
POLENTA WITH BRAISED ROOT VEGETABLES
Start the polenta before you begin the braised vegetables. By the time the polenta is ready, you'll have a wonderful topping and a comforting winter meal.
Provided by Martha Rose Shulman
Categories dinner, weekday, main course
Time 1h40m
Yield Serves four
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees. Butter or oil a 2-quart baking dish. Combine the polenta, salt and water in the baking dish. Place in the oven on a baking sheet. Bake 50 minutes. Stir in the butter, and bake for another 10 to 15 minutes until the polenta is soft and all of the liquid has been absorbed. Stir in the cheese, if using.
- While the polenta is baking, cook the vegetables. Heat the oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring, until it begins to soften, about 3 minutes. Add the carrots, kohlrabi and parsnip, and then season with salt. Cook, stirring often, until tender, about 10 minutes. Add the garlic, and stir together for about a minute until fragrant. Stir in the tomatoes with their liquid, a pinch of sugar and salt to taste. Cook over medium heat, stirring often, for 15 minutes until the tomatoes are cooked down and fragrant. Add lots of freshly ground pepper, taste and adjust salt, and remove from the heat.
- Serve the polenta with the vegetables spooned on top.
Nutrition Facts : @context http, Calories 292, UnsaturatedFat 4 grams, Carbohydrate 53 grams, Fat 8 grams, Fiber 9 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 1277 milligrams, Sugar 10 grams, TransFat 0 grams
ROASTED ROOT VEGETABLES WITH POLENTA
In this comforting, perfect winter dinner I roast the vegetables and make the polenta in the oven at the same time. To accommodate the temperature requirements of each element of the dish, I use a slightly higher temperature than I usually use for polenta and I roast the vegetables at a lower temperature for longer. I top the polenta with a ladleful of marinara sauce, and spoon the vegetables on top. You could serve the polenta with only the roasted vegetables as well, so I have made the marinara sauce optional.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 1h30m
Yield Serves 4 to 6
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Line a sheet pan or a baking dish with parchment or foil. Toss vegetables with the olive oil and salt and pepper to taste. Add fresh herbs if using. Spread vegetables in an even layer.
- Combine polenta, water, and salt in a 2-quart baking dish and stir together. Place polenta and vegetables in the oven. If you can't fit both pans on the same (middle) rack, place vegetables on a lower rack. Roast vegetables for 30 to 40 minutes, stirring every 10 minutes or until soft and beginning to caramelize. Remove from the oven.
- If serving this with marinara sauce, make the sauce while the vegetables and polenta are in the oven.
- Continue to bake the polenta until it has been in the oven for 40 to 45 minutes and has absorbed the water. Remove from oven and stir in butter. Use a fork or a spatula to stir the polenta well, and return to oven for 5 to 10 more minutes. Remove from oven and stir again. Carefully taste a little bit of the polenta; if it is not completely soft, return to the oven for 5 to 10 more minutes.
- Remove polenta from oven and stir in 1/3 cup grated Parmesan, if using. Immediately spoon polenta onto plates and make a depression in the middle. Ladle on some marinara sauce and top with a generous spoonful of roasted vegetables. Sprinkle on remaining Parmesan and serve.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 10 grams, Fiber 6 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 859 milligrams, Sugar 7 grams, TransFat 0 grams
TURKEY AND VEGETABLE RAGOUT WITH WARM POLENTA ROUNDS #A1
A.1. Original Sauce Recipe Contest Entry. My ragout features ground turkey simmered in a delicious A.1. sauce, with fresh tomatoes and zucchini. It is served over warm golden polenta, and finished with creamy goat cheese. This dish is comforting and perfect for a weeknight meal!
Provided by curlykcook
Categories Sauces
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pan, heat 1 tablespoon of the olive oil over medium heat. Saute onion for 3 minutes. Add garlic and saute for 1 minute.
- Add ground turkey to pan. Sprinkle with Italian seasoning, salt and pepper. Let cook until browned, stirring occasionally.
- Add tomatoes and zucchini to the meat. Let cook for 5 minutes, or until zucchini is softened.
- Add A.1. Original Sauce, tomato sauce, lemon juice and chopped parsley. Stir well and let simmer for 5 minutes.
- In a large non-stick pan, heat remaining 2 tablespoons of olive oil over medium heat. Slice tube of polenta into 8 rounds of equal width.
- Place polenta slices into pan in a single layer. Let cook until golden on 1 side, about 5 minutes. Flip over with a spatula. Cook until golden on other side.
- To serve, spoon turkey and vegetable ragout over polenta. Top with crumbled goat cheese.
Nutrition Facts : Calories 950.5, Fat 27.4, SaturatedFat 5.2, Cholesterol 97.9, Sodium 456.7, Carbohydrate 138.4, Fiber 14.3, Sugar 5.3, Protein 43.5
More about "roasted vegetable ragout with polenta recipes"
POLENTA AND VEGETABLE RAGOUT RECIPE | WILLIAMS …
From blog.williams-sonoma.com
3/5 (8)Total Time 1 hrEstimated Reading Time 1 min
POLENTA PANCAKES WITH VEGETABLE RAGOUT RECIPE - FOOD NEWS
From foodnewsnews.com
MUSHROOM RAGOUT WITH CREAMY POLENTA - SIMPLY DELICIOUS
From simply-delicious-food.com
EGGPLANT RAGOUT WITH CREAMY POLENTA RECIPE - TASTING TABLE
From tastingtable.com
RECIPE: POLENTA WITH ROASTED VEGETABLE RAGU
From mealsteps.com
ROASTED VEGETABLE RAGOUT WITH POLENTA - GLUTEN FREE RECIPES
From fooddiez.com
GOAT CHEESE POLENTA WITH ROASTED VEGETABLES - COOKIE AND KATE
From cookieandkate.com
RECIPE RECALL: VEGETARIAN RAGOUT OVER CHEESY POLENTA
From reciperecall.blogspot.com
POLENTA WITH VEGETABLE RAGOUT | WILLIAMS SONOMA
From williams-sonoma.com
RECIPES: ROASTED VEGETABLE RAGOUT WITH CREAMY POLENTA AND TWO …
From theparttimevegan.wordpress.com
PARMESAN POLENTA WITH ROASTED VEGETABLES - FAMILYSTYLE …
From familystylefood.com
CRISPY POLENTA WITH VEGETABLE RAGù | CANADIAN LIVING
From canadianliving.com
SPICY ROASTED VEGETABLE AND BLACK BEAN RAGOUT WITH …
From fromachefskitchen.com
VEGETABLE RAGU RECIPE - ROASTED ROOT VEGETABLE RAGOUT
From honest-food.net
CREAMY POLENTA WITH MUSHROOM RAGU - VEGAN HUGGS
From veganhuggs.com
ROASTED VEGETABLES OVER POLENTA, A DELICIOUS VEGETARIAN MEAL.
From cookingnook.com
POLENTA WITH ROASTED VEGETABLE RAGU - BIGOVEN
From bigoven.com
BEEF-VEGETABLE RAGOUT WITH SOFT POLENTA RECIPE | MYRECIPES
From myrecipes.com
VEGGIE RAGOUT WITH CREAMY CHEESE POLENTA - THE CONNECTED CHEF
From theconnectedchef.org
MEDITERRANEAN VEGETABLE POLENTA - VEGAN ENTREE RECIPE
From toriavey.com
AUTUMN VEGETABLE RAGOUT WITH SOFT POLENTA RECIPE | MYRECIPES
From myrecipes.com
POLENTA WITH ROASTED VEGETABLE RAGU RECIPE - COOKEATSHARE
From cookeatshare.com
POLENTA WITH VEGETABLE RAGOUT - ASPIRE-CANADA
From aspire-canada.com
ROASTED VEGGIES WITH CREAMY POLENTA - GARDEN IN THE KITCHEN
From gardeninthekitchen.com
ROASTED VEGETABLE POLENTA TART - BETTER HOMES & GARDENS
From bhg.com
DINNER PARTY RECIPE: POLENTA WITH SPRING VEGETABLE RAGOUT
From thekitchn.com
SPICY ROASTED VEGETABLE AND BLACK BEAN RAGOUT WITH POLENTA
From foodrhythms.com
ROASTED EGGPLANT RAGU WITH POLENTA - ALL INFORMATION ABOUT …
From therecipes.info
VEGETABLE RAGU RECIPE - ROASTED ROOT VEGETABLE RAGOUT
From pinterest.com
ROASTED ROOT VEGETABLE RAGOUT RECIPE | VEGETABLE RAGOUT RECIPE, …
From pinterest.com
POLENTA AND VEGETABLES WITH ROASTED RED PEPPER SAUCE RECIPE
From self.com
ROASTED VEGETABLE RAGOUT WITH POLENTA | VG'S GROCERY
From shopvgs.com
ROASTED VEGETABLE RAGOUT WITH CREAMY POLENTA - NEWS 9
From news9.com
ROASTED VEGETABLE RAGOUT WITH POLENTA RECIPE - FOOD NEWS
From foodnewsnews.com
ROASTED EGGPLANT RAGU RECIPE • VEGGIE SOCIETY
From veggiesociety.com
POLENTA WITH SUMMER VEGETABLE RAGOUT | WILLIAMS SONOMA
From williams-sonoma.com
ROASTED VEGETABLES OVER POLENTA, A DELICIOUS VEGETARIAN MEAL.
From pinterest.ca
ROASTED ROOT VEGETABLES WITH GOAT CHEESE POLENTA RECIPE
From eatingwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #main-dish #side-dishes #vegetables #dinner-party #fall #seasonal #pasta-rice-and-grains #presentation #served-hot
You'll also love