m (moved Polenta with vegetable ragout to Polenta with Vegetable Ragout) |
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− | {{Wikifiedrecipe}} |
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− | == |
+ | === Polenta === |
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− | * for the polenta |
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− | * -stock |
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* 1 tsp dried [[rosemary]], crushed |
* 1 tsp dried [[rosemary]], crushed |
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− | * |
+ | * ½ tsp [[salt]] |
* 1 cup [[cornmeal]] |
* 1 cup [[cornmeal]] |
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− | * |
+ | * ½ cup grated [[Parmesan cheese]] |
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− | * for the sauce |
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− | * 1 cup stock or [[water]] |
+ | * 1 cup [[stock]] or [[water]] |
* 1 cup diced [[yellow onion]]s |
* 1 cup diced [[yellow onion]]s |
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− | * 1 cup [[zucchini]], sliced in ½" |
+ | * 1 cup [[zucchini]], sliced in ½" rounds |
− | * -rounds |
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* 2 cup sliced [[asparagus]], 1" lengths |
* 2 cup sliced [[asparagus]], 1" lengths |
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− | * 3 cup sliced [[ |
+ | * 3 cup sliced [[mushroom]]s |
− | * 1 |
+ | * 1½ cups [[tomato]]es, chopped |
* 2 tbsp chopped fresh [[parsley]] |
* 2 tbsp chopped fresh [[parsley]] |
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* 2 tsp minced [[garlic]] |
* 2 tsp minced [[garlic]] |
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* [[salt]] and [[pepper]] |
* [[salt]] and [[pepper]] |
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− | * |
+ | * [[goat cheese]] for garnish |
== Directions == |
== Directions == |
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+ | # Bring [[water]] to a boil in a medium-size saucepan and add the [[rosemary]] and [[salt]]. |
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+ | # Reduce the heat to a simmer and slowly add [[cornmeal]], whisking constantly. |
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+ | # Cook over low heat, still stirring, until mixture is thick, about 10 minutes. |
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+ | # Remove from heat and stir in the parmesan until melted. |
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+ | # If you are planning to the polenta in a soft state, you can keep it mushy by adding [[water]] and occasionally stirring until the sauce is ready. |
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+ | # If you plan to bake it pour the polenta into a lightly oiled shallow baking dish, smooth top and let cool for 1 hour, or up to 24 hours. |
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+ | # When you are ready to bake the o=polents, remove from refrigerator, run a knife around the inside of the pan and turn on a flat surface. |
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+ | # Cut into squares and place on a lightly oiled baking sheet. |
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+ | # Bake at 350 °f for about 15 minutes or until the tops begins to brown lightly. |
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+ | # For the sauce: bring a cup of [[vegetable stock]] to a simmer in a saucepan. |
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+ | # Add the [[onion]]s and cook, covered, until they are transparent, about 15 minutes. |
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+ | # Add [[zucchini]], [[asparagus]], and [[mushroom]]s and simmer uncovered for 15 minutes. |
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+ | # Add the [[tomato]]es, [[parsley]], [[garlic]] and [[salt]] and [[pepper]] to taste. |
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+ | # Cook another 5 minutes, spoon mixture over bowl of soft polenta or 2 squares of baked polenta. |
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+ | # Garnish with [[goat cheese]] and serve at once. |
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+ | == Nutritional information == |
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− | Bring [[water]] to a boil in a medium-size saucepan and add the [[rosemary]] and [[salt]]. Reduce the heat to a simmer and slowly add [[cornmeal]], whisking constantly. Cook over low heat, still stirring, until mixture is thick, about 10 minutes. Remove from heat and stir in the parmesan until melted. If you are planning to the polenta in a soft state, you can keep it mushy by adding [[water]] and occasionally stirring until the sauce is ready. If you plan to bake it pour the polenta into a lightly oiled shallow baking dish, smooth top and let cool for 1 hour, or up to 24 hours. When you are ready to bake the o=polents, remove from refrigerator, run a knife around the inside of the pan and turn on a flat surface. Cut into squares and place on a lightly oiled baking sheet. Bake at 350 °F for about 15 minutes or until the tops begins to brown lightly. For the sauce: bring a cup of [[vegetable stock]] to a simmer in a saucepan. Add the [[onion]]s and cook, covered, until they are transparent, about 15 minutes. Add [[zucchini]], [[asparagus]], and [[Mushroom]]s and simmer uncovered for 15 minutes. Add the [[tomato]]es, [[parsley]], [[garlic]] and [[salt]] and [[pepper]] to taste. Cook another 5 minutes, sppon mixture over bowl of soft polenta or 2 squares of baked polenta. Garnish with goat [[Cheese]] and serve at once. Nutritional info per serving: 238 calories; 13g pro, 38g carb, 6g fat(20%) exchanges: 2.7 vegetable, 1.6 bread, .9 meat, .2 fat |
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+ | Per serving: 238 calories; 13g pro, 38g carb, 6g fat(20%) exchanges: 2.7 vegetable, 1.6 bread, .9 meat, .2 fat |
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− | == See also == |
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+ | __NOTOC__ |
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[[Category:Asparagus Recipes]] |
[[Category:Asparagus Recipes]] |
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[[Category:Cornmeal Recipes]] |
[[Category:Cornmeal Recipes]] |
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[[Category:Mushroom Recipes]] |
[[Category:Mushroom Recipes]] |
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[[Category:Parmesan cheese Recipes]] |
[[Category:Parmesan cheese Recipes]] |
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[[Category:Rosemary Recipes]] |
[[Category:Rosemary Recipes]] |
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+ | [[Category:Yellow onion Recipes]] |
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+ | [[Category:Parsley Recipes]] |
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+ | [[Category:Garlic Recipes]] |
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+ | [[Category:Zucchini Recipes]] |
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+ | [[Category:Goat cheese Recipes]] |
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[[Category:Vegetable stock and broth Recipes]] |
[[Category:Vegetable stock and broth Recipes]] |
Revision as of 20:02, 5 February 2011
Ingredients
Polenta
- 4 cups cold water or vegetable stock
- 1 tsp dried rosemary, crushed
- ½ tsp salt
- 1 cup cornmeal
- ½ cup grated Parmesan cheese
Sauce
- 1 cup stock or water
- 1 cup diced yellow onions
- 1 cup zucchini, sliced in ½" rounds
- 2 cup sliced asparagus, 1" lengths
- 3 cup sliced mushrooms
- 1½ cups tomatoes, chopped
- 2 tbsp chopped fresh parsley
- 2 tsp minced garlic
- salt and pepper
- goat cheese for garnish
Directions
- Bring water to a boil in a medium-size saucepan and add the rosemary and salt.
- Reduce the heat to a simmer and slowly add cornmeal, whisking constantly.
- Cook over low heat, still stirring, until mixture is thick, about 10 minutes.
- Remove from heat and stir in the parmesan until melted.
- If you are planning to the polenta in a soft state, you can keep it mushy by adding water and occasionally stirring until the sauce is ready.
- If you plan to bake it pour the polenta into a lightly oiled shallow baking dish, smooth top and let cool for 1 hour, or up to 24 hours.
- When you are ready to bake the o=polents, remove from refrigerator, run a knife around the inside of the pan and turn on a flat surface.
- Cut into squares and place on a lightly oiled baking sheet.
- Bake at 350 °f for about 15 minutes or until the tops begins to brown lightly.
- For the sauce: bring a cup of vegetable stock to a simmer in a saucepan.
- Add the onions and cook, covered, until they are transparent, about 15 minutes.
- Add zucchini, asparagus, and mushrooms and simmer uncovered for 15 minutes.
- Add the tomatoes, parsley, garlic and salt and pepper to taste.
- Cook another 5 minutes, spoon mixture over bowl of soft polenta or 2 squares of baked polenta.
- Garnish with goat cheese and serve at once.
Nutritional information
Per serving: 238 calories; 13g pro, 38g carb, 6g fat(20%) exchanges: 2.7 vegetable, 1.6 bread, .9 meat, .2 fat