Roasted Vegetable Ragout with Creamy Polenta - - Oklahoma City, OK - News, Weather, Video and Sports |

Roasted Vegetable Ragout with Creamy Polenta

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Roasted Vegetable Ragout with Creamy Polenta


2 cups cornmeal

3 tbsp olive oil

6 cups vegetable broth

1/4 cup parmesan cheese

1/2 teaspoon fresh rosemary, chopped

2 c. butternut squash, cubed

2-14 oz cans cannelini beans, drained

1-28 oz can fired roasted diced tomatoes, don't drain

1 small yellow onion, diced

2 garlic cloves, minced

3 portabella mushrooms, cubed

1 red pepper, 1 inch pieces

1 tsp cinnamon

1 tsp nutmeg

1 tsp salt

1 cup kale, blanched

2 tsp. sugar

1 tsp. salt

goat cheese


In a medium saucepan bring vegetable stock and olive oil to a boil. Slowly whisk in the 2 cups of corn meal. Cover the pot of polenta and let simmer on low-medium heat for 20 minutes. Stir every 5-10 minutes. If after 20 minutes the water is not fully absorbed, continue to cook in 5 minute intervals. Whisk in parmesan cheese and 1/2 cup half and half. Cover and keep on low heat until ready to serve.

Preheat oven to 450 degrees and spray a large cooking sheet with cooking spray. Place cubed butternut squash, onions, and peppers in a large bowl. Toss with olive oil and cook in oven for 25 minutes or until tender.

To blanch kale: While veggies are roasting bring a medium saucepan filled with water to a rolling boil. Add in 1 tsp. Salt and 1 tsp. Sugar. Place the chopped kale in the boil water and allow to cook for 3 minutes. Remove from heat and place in an ice bath to stop the cooking process. Drain well and set aside.

In a large skillet, heat 2 tbsp olive oil over medium heat, add garlic sauté until translucent. Add squash, tomatoes, cinnamon, and nutmeg to pot. Cover and cook for 20 minutes. Check after 15 minutes. If liquid is too low, add 1/4 cup of water. With 5 minutes to go, add the kale and stir.

Serve over polenta with a dollop of goat cheese.

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