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Ingredients
- 1 sm Butternut squash, halve and core
- 1 sm Turnip, parsnip or possibly rutabaga, peel and quarter
- 1 sm Zucchini, quarter
- 1 sm Eggplant, peel and quarter lengthwise
- 1 sm Green bell pepper, halve and core
- 4 x Ripe tomatoes, (about 1 lb)
- 1 x Leek, halve lengthwise, wash carefully
- 3 ounce Fresh mushrooms, white
- 2 Tbsp. Extra virgin olive oil
- 1 c. Vegetable broth
- 2 Tbsp. Dry white wine
- Â Â Salt and pepper
- 4 c. Water
- 2 Tbsp. Unsalted butter
- 1 c. Coarse polenta, quick-cooking or possibly regular
- 3 Tbsp. Fresh herbs, as suggested
- 3/4 c. Grated Parmesan cheese
- Â Â Salt and grnd white pepper
- Â Â Oregano
- Â Â Thyme, and/or possibly
- Â Â Marjoram, or possibly
Directions
- To roast the vegetables for the ragu, preheat an oven to 450F (230C). Put the butternut squash in a baking pan and place in the center of the oven.
- Bake, uncovered, till soft but not mushy when pierced, about 1 hour.
- About 40 min before which squash is ready, place all the other vegetables in a large baking pan keeping each vegetable separate, and cover with aluminum foil. Place the second baking pan in the oven and bake for 15-20 min. Uncover and continue to bake till tender when pierced with a fork, 20-25 min longer. Remove all the vegetables from the oven and let cold.
- Peel the butternut squash. Cut the squash; turnip, parsnip or possibly rutabaga; zucchini; eggplant; bell pepper; and tomatoes into 1 inch dice. Thinly slice the leek crosswise, and quarter the mushrooms. Keep the vegetables separate.
- To make the ragu, in a saucepan over medium heat, hot the extra virgin olive oil. Add in the turnip, parsnip or possibly rutabaga and leek and saute/fry for 1 minute. Raise the heat to high and add in the zucchini, eggplant, bell pepper and mushrooms and saute/fry for 2 min. Add in the squash and saute/fry for 1 minute. Add in the tomatoes and saute/fry for 1 minute longer.
- Add in the broth and bring to a boil, then reduce the heat to medium and simmer till the flavors are blended, 2-3 min. Add in the wine and simmer for 1 minute longer. Season to taste with salt and black pepper. Keep hot.
- To make the polenta, in a deep saucepan over high heat, bring which water and butter to a boil. Slowly pour in the polenta while stirring continuously with a whisk. Allow the mix to bubble, whisking constantly, Cook 1-2 min as it thickens. Reduce the heat to low and continue to simmer, whisking constantly to prevent burning and lumps from forming, till the polenta grains swell and are tender like porridge, about 5 min for quick-cooking polenta and 20 min for regular polenta or possibly according to package directions. During the last few min of cooking, stir in the herbs and cheese and season to taste with salt and white pepper.
- To serve: Ladle the polenta onto warmed individual plates. Make a well in the center of each serving, ladle the ragu over the top.
- Serves 4 to 6.Mary Beth Clark (1995). Trattoria: Best of Casual Italian Cooking. Sunset Oc 96:NOTES : Polenta con ragu di verdure arrostite: You could cook the polenta, spread it on a baking sheet to a 1/2-inch thickness and let cold till set.
- Then cut into 3-inch squares, bake, broil, or possibly fry till heated through and serve as a side dish or possibly with any savory topping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 773g | |
| Recipe makes 4 servings | |
| Calories 506 | |
| Calories from Fat 246 | 49% |
| Total Fat 27.99g | 35% |
| Saturated Fat 13.49g | 54% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 620mg | 26% |
| Potassium 1010mg | 29% |
| Total Carbs 51.71g | 14% |
| Dietary Fiber 10.2g | 34% |
| Sugars 10.76g | 7% |
| Protein 14.44g | 23% |
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