Description Edit

  • Difficulty: Easy
  • Makes about two servings

Ingredients Edit

Polenta Edit

Ragout Edit

Directions Edit

  1. In a small saucepan, bring broth or water to a boil. Slowly whisk in cornmeal with salt and pepper until smooth. Cover and heat on low about 20 minutes or until creamy, stirring occasionally.
  2. Meanwhile, sauté garlic in a large skillet. Add some chopped basil and vegetables. Saute until soft and fragrant. Add broth and reduce sauce.
  3. Serve ragout over polenta and garnish with remainder of chopped basil.
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