A “ragu” typically implies a meat sauce in its native Italy, but here, Ree has created a vegetable version to serve on a bed of polenta. Polenta has its roots in the cucina povera, or peasant cuisine, of Northern Italy; made by grinding corn into flour, its texture, akin to American grits, makes a comforting vehicle for any delicious sauce.
| Level: | Easy |
| Total: | 50 min |
| Active: | 50 min |
| Yield: | 4 to 6 servings |
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons salted butter
- 1 eggplant, diced small
- 1 onion, sliced thin
- 1 zucchini, diced small
- 1 red pepper, diced small
- 4 cloves garlic, minced
- 1 tablespoon Italian seasoning
- 1 tablespoon tomato paste
- Kosher salt and freshly ground black pepper
- One 28-ounce can whole tomatoes, crushed
- Fresh basil, for serving
- 3 cups vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup quick-cooking polenta
- 2 tablespoons salted butter
- 1/3 cup plus 1/4 cup grated Parmesan
- Kosher salt and freshly ground black pepper
Instructions
- For the veggie ragu: Heat the olive oil and butter in a large, high-sided skillet over medium heat. Add the eggplant and onions. Stir, then cook until starting to wilt, about 2 minutes. Add the zucchini, red pepper, garlic and Italian seasoning. Cook, stirring, to soften, another 2 to 3 minutes. Add the tomato paste and some salt and pepper, then stir. Add the tomatoes, stir again, and bring to a simmer. Simmer for 15 minutes, stirring occasionally.
- For the polenta: Meanwhile, bring the vegetable broth to a boil. Season with the garlic powder and onion powder. While stirring, pour in the polenta slowly, and keep stirring until combined. Bring to a simmer, then reduce the heat. Cook for 5 minutes to thicken. Remove from the heat, then stir in the butter and 1/3 cup Parmesan. Season to taste, cover and set aside.
- Check the vegetables, taste, and adjust the seasoning. To serve, spoon the polenta into bowls, making wells in the middles. Fill with the vegetables. Garnish with the remaining 1/4 cup Parmesan and the basil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 329 |
| Total Fat | 17 g |
| Saturated Fat | 8 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 7 g |
| Sugar | 8 g |
| Protein | 10 g |
| Cholesterol | 30 mg |
| Sodium | 996 mg |
Reviews
Awesome meatless recipe, great flavor, my family loved it!
My family and I love this recipe. I saw it yesterday morning on TV and made it for dinner. Big hit.
Great meatless meal! You could use this to clear out any veggies in the drawer. I added extra broth to the polenta because it seemed too thick.
Substituted zucchini for the eggplant, turned out great!
Another meatless meal option 🙂
Another meatless meal option 🙂
Made the ragu with onions, thin carrot strips, patty pan squash and fresh tomatoes. Put it over leftover apple squash risotto. I was skeptical about the pairing but it went together beautifully!
I made two adjustments: removed the eggplant skin (as I find it to be bitter) and substituted chick peas for the polenta.
Thanks Ree!
Thanks Ree!
Great flavor! Added double the amount of garlic and cheese.