Roasted Vegetable Ragout With Polenta

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 3/4 cups vegetable broth or 1 3/4 cups chicken broth
• 1/4 teaspoon dry mustard
• 1 pinch cayenne powder
• 1 cup yellow cornmeal
• 1 large leek, trimmed, halved and rinsed well
• 2 cups small cauliflower florets
• 1 cup baby carrots, halved lenghtwise
• 8 ounces baby bella mushrooms or 8 ounces white mushrooms
• 4 garlic cloves, coarsely chopped
• 2 tablespoons olive oil
• 1 cup fresh corn or 1 cup frozen corn
• roma tomato, chopped
• 1/4 cup thinly sliced basil leaves
• 1 tablespoon fresh marjoram
• 1 tablespoon fresh thyme

Recipe

• 1 for the polenta:coat a 8 in glass baking dish with cooking spray. in a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. reduce heat to medium and whisk in cornmeal. reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. remove from heat, pour into baking dish, set aside to get firm.
• 2 for the ragout: preheat oven to 425 degrees. cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. spread vegetable in a large roasting pan. roast for 8 minutes.
• 3 remove pan from oven and stir in corn and tomatoes. put back in the oven for 20-25 minutes or until the vegetables are tender. remove from oven and put vegeetables and juices in a large dutch oven.
• 4 put dutch oven over medium heat. cook vegetables for 5-10 minutes or until thickened. stir in basil, majoram and thyme.
• 5 meanwhile preheat broiler with top rack 4-6 inches from heat source. line a baking sheet with foil and coat with cooking spray. cut polenta into 12 squares and place on baking sheet. broil 5-8 minutes or until lightly browned.
• 6 to serve; place 2 polenta squares on each plate and top with ragout.