Friday, March 16, 2007

Vegetable Ragu

What's this got to do w/ the environment? Well, in line with the discussion about vegetarianism I've been looking for good recipes and found this one and thought it would be fun to share some recipes as I go... try if you wish!

This particular recipe is modified from Rachel Ray's 2,4,6,8 Great Meals for Couples or Crowds.

Polenta w/ Vegetable Ragu
1 large head of cauliflower, cut into bite sized florets
3 T EVOO (extra virgin olive oil)
Salt and Pepper
6 cups vegetable stock
1 large fennel bulb, cored and thinly sliced
1 large onion, thinly sliced
4 large garlic cloves, chopped
2 red bell peppers, seeded and sliced
1/2 tsp red pepper flakes
1/2 cup raisins
1 head of escarole, washed and coarsely chopped (they didn't have this so I used mustard greens)
Parmigiano-reggiano cheese
Polenta (I used the kind that comes in a tube that you slice and prepare according to package directions)

Preheat oven to 450 degrees.

Arrange cauliflower on a rimmed baking sheet, drizzle generously with EVOO, then season with salt and pepper, tossing around to coat. Roast the cauliflower for 15 minutes, or until it is lightly browned and tender.

Place large skillet over medium-high heat with 3 tablespoons of EVOO. Add the fennel, onions, garlic, bell peppers and red pepper flakes and season with a little salt and black pepper. Cook, stirring frequently, for about 5 minutes, or until the veggies are approaching being tender. Add 2 cups of veggie stock and bring up to a simmer, then continue cooking for 4 - 5 minutes.

While that is cooking slice your polenta and either pan fry it or bake it for about 15 minutes. (follow the directions on the package for desired results.)

Add the roasted cauliflower, greens (mustard, chard, escarole or whatever you prefer) and the raisins to the skillet of veggies, toss to combine and continue to cook for about 4 minutes, or until the liquid is reduced by half.

To serve place 2 or 3 slices of polenta in a bowl and cover with the veggie ragu then sprinkle with Parmigiano-Reggiano. Serves about 6.

2 comments:

Karen said...

We are definitely going to try this one! Thanks for the idea.

Julie said...

Yum! I'm sitting here eating polenta, green beans, and marinara as we speak. I'll have to try this one next.

Thanks!