Creamy Polenta with Vegetable Ragout

Healthy and wholesome Mediterranean platter 

Polenta is the ultimate comfort food. Every time I make this recipe, I feel really healthy. Credits to the mushy and buttery cornmeal and a simple and almost a farmer's food - vegetables and mushroom ragout. 

Polenta is primarily consumed in Italy but is known to be quite well-known in French regions as well. It is served, as shown, as a hot porridge with bread or stew. Natural, unprocessed polenta can usuall take hours to cook but the store-bought ones are usually quick-cooking polenta (the one I used) and do not take that long. The starch in polenta grains make it little hard to cook ans stir evenly, but with a little force in stirring, the problem is solved. 

Polenta has been for ages, a staple in Italian and Mediterranean diet. I first, had polenta in a restaurant in Germany. The unique flavor that the grain imparts and just the simplicity of the dish made me want to try this recipe. It can take some time depending on the quality of the polenta grains but...

I bet you'll say 'Wow and Healthy' at the same time in your mind! 

THE RECIPE

Category: Lunch / Dinner

Style: Italian

Servings: 2

Ingredients:

Polenta :

 - 1 cup fine polenta / yellow cornmeal

 - 2 tablespoons butter

 - 1 cup milk

 - pepper powder, for seasoning

 - salt to taste

 - 3 cups water

Ragout :

 - 1 cup onion, cut into cubes

 - 1 cup zucchini, cut into cubes

 - 1 cup mushroom, cut into cubes

 - 1 cup bell peppers, cut into cubes

 - 1 cup carrots, cut into cubes

 - 1.5 tomato puree

 - 1 garlic clove, minced

 - 2 tablespoons olive oil

 - 2 teaspoons paprika powder

 - salt, for seasoning

 - pepper powder, for seasoning

 - thyme , for seasoning (choose any Italian herbs of choice)

 - 2 to 3 cups water

Instructions:

Polenta:

1. Heat a fry pan, add 1 tablespoon of butter and polenta. Stir for 1 minute.
2. To this, add milk and water and mix well. Use a whisk to remove any lumps. 
3. Cover and cook for about 20 minutes in high heat, stirring in intervals. 
4. When the polenta is well cooked, season with salt and pepper and cook for another 2 minutes.
5. Lastly, add another tablespoon of butter, give it a slight mix and remove from heat.
6. Heat slightly in the pan or microwave before serving. 

Ragout:

1. In a vessel, heat olive oil and add minced garlic cloves. Saute for 30 seconds.
2. To this, add in chopped onions and saute until onions are translucent. 
3. Add in the rest of the vegetables and saute for another 2 minutes.
4. Now, add tomato puree and all the preferred seasonings. Cover and cook for 5 minutes.
5. Add water and salt. Mix well and cover. Reduce the heat to medium and slow cook the ragout for 10-15 minutes until all vegetables are well cooked. Add water if necessary but be careful not to over cook the vegetables or they become mushy. 
6. Remove from heat and serve with cooked polenta. 

Happy Eating! :)