Roasted Vegetable Ragout with Polenta

Diabetes Appropriate
Dairy-free
Egg-free
Nut-free
Soy-free
Wheat-Free / Gluten-Free
Heart-Healthy
High-Fiber
Kosher
Low-Calorie
Low-Cholesterol
Low-Fat
Low-Saturated Fat
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Vegan
Weight Management
Dish type
Dinner
Serves
6
Ready in
55 minutes

Ingredients

  • Polenta:
  • 1 3/4 cups gluten-free vegetable broth or chicken broth
  • 1/4 tsp. gluten-free dry mustard
  • Pinch of cayenne
  • 1 cup yellow cornmeal
  • Vegetable Ragout:
  • 1 large leek, trimmed, halved, and rinsed well
  • 2 cups small cauliflower florets
  • 1 cup baby carrots, halved lengthwise
  • 8 oz. baby bella or white mushrooms
  • 4 garlic cloves, coarsely chopped
  • 2 tbsp. extra virgin olive oil
  • 1 cup fresh or frozen corn kernels
  • 1 1/4 lbs. whole Roma (plum) tomatoes (6 to 8), chopped
  • 1/4 cup thinly sliced basil leaves
  • 1 tbsp. fresh marjoram leaves
  • 1 tsp. fresh thyme leaves

Directions

Prep Time
10 minutes
Cook Time
45 minutes
Ready in
55 minutes
  1. For the polenta, coat a square 8-inch glass baking dish with gluten-free nonstick cooking spray. In a large saucepan combine 2 cups water plus broth, mustard and cayenne; bring to boiling. Reduce heat to medium; 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 firm.
  2. For the ragout, preheat oven to 425°F. Cut off and discard dark green top from leek; cut leek into 1-inch slices. In a large bowl combine leek, cauliflower, carrots, mushrooms and garlic. Drizzle with oil; toss to coat. Spread vegetables in a large roasting pan. Place pan in oven; roast 8 minutes.
  3. Remove pan from oven; stir in corn and tomatoes. Return pan to oven; roast 20 to 25 minutes or until vegetables are tender. Remove from oven; transfer vegetables and juices to a large Dutch oven.
  4. Place Dutch oven over medium heat. Cook vegetables 5 to 10 minutes or until thickened. Stir in basil, marjoram and thyme. Cover and keep warm.
  5. Place broiler rack 4 to 6 inches from heat source. Preheat broiler. Line a baking sheet with foil; coat foil with nonstick cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5 to 8 minutes or until lightly browned. To serve, place 2 polenta squares on each of 6 plates, and top with ragout. Serve warm.

Nutritional Information

Serving Size
1
Per Serving
Calories 198, Calories Fat 54, Total Fat 6g, Saturated Fat 0g, Cholesterol 0mg, Sodium 82mg, Carbohydrate 32g, Protein 5g
Serving Size1
Calories198
Calories Fat54
Calories (fat) extra27
Total Fat6g
Total Fat (extra)9
Saturated Fat0g
Saturated Fat (extra)4
Cholesterol0mg
Sodium82mg
Sodium (extra)3
Potassium600mg
Carbohydrate32g
Carbohydrate (extra)11
Fiber4g
Fiber (extra)20
Sugars6g
Protein5g
Omega30g
Vitamin A3874IU
Vitamin A (extra)77
Vitamin C34mg
Vitamin C (extra)58
Iron1mg
Iron (extra)11