Polenta with Vegetable Ragout
| Yield: | 4 Servings |
| Categories: | Vegetarian, Ovo-Lacto, Grains, Diabetic |
| FOR THE POLENTA | ||
| 4 | c | Cold water or vegetable stock |
| 1 | ts | Dried rosemary; crushed |
| 1/2 | ts | Salt |
| 1 | c | Cornmeal |
| 1/2 | c | Grated Parmesan cheese |
| FOR THE SAUCE | ||
| 1 | c | Stock or water |
| 1 | c | Diced yellow onions |
| 1 | c | Zucchini; sliced in 1/2" rounds |
| 2 | c | Sliced asparagus; 1" lengths |
| 3 | c | Sliced mushrooms |
| 1 1/2 | c | Tomatoes; chopped |
| 2 | tb | Chopped fresh parsley |
| 2 | ts | Minced garlic |
| Salt and pepper | ||
| Goat cheese for garnish |
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