Photo: Mike Kenneally
Polenta with Summer Vegetable Ragout
12 ingredients
Serves 4.
openrecipes
It’s best to avoid using purchased vegetable broth that lists carrots as the first ingredient. This gives finished dishes an orange cast. If you do not have vegetable broth, substitute water and add 1/3 cup grated Parmigiano-Reggiano cheese.
Estimated Nutrition (whole recipe, rough)
311
Calories
6g
Protein
15g
Fat
44g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Eggplant | 1 cup cubed (82g) | 35 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 Tbs. olive oil
- 2 garlic cloves, chopped
- 1 small Asian eggplant, halved lengthwise and sliced
- 1 red bell pepper, seeded and sliced crosswise into strips
- 1 small zucchini, halved lengthwise and thinly sliced
- 1 Tbs. chopped fresh thyme
- 2 1/2 cups canned whole plum tomatoes, with juice
- 1/4 cup water
- 4 cups vegetable broth
- 1 Tbs. salt, plus more, to taste
- 1 cup quick-cooking polenta
- Freshly ground pepper, to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes