Dinner

Polenta with Vegetable Ragout is for Dinner.

Polenta with Vegetable Ragout takes 20 minutes to prepare.

Polenta with Vegetable Ragout takes 60 minutes to cook.

Polenta with Vegetable Ragout makes 6 servings.

The ingredients for Polenta with Vegetable Ragout are:

Parmesan Cheese, grated, 1 cup
I Can't Believe It's Not Butter, Light Spread (Soft), 1 Tbsp, 5 serving
*Flour, white, .25 cup
Milk, 1%, 3 cup
*Del Monte Petite Cut Diced Tomatoes, 3.6 cup
Carrots, raw, 1 small (5-1/2" long)
Onions, raw, 1 small
Yellow Cornmeal, 1.75 cup
Salt, 1.5 tbsp
Pepper, black, 1 dash
Olive Oil, Extra Virgin, 2 tbs
Garlic, 1 clove
Thyme, ground, .5 tsp
Rosemary, dried, 1 tsp
Sage, ground, 2 tsp
Nutmeg, ground, .25 tsp

Here is how you make Polenta with Vegetable Ragout:

Make polenta with 7 c. of boiling water. Pour in lass dish and let cool. Sautee veggies in olive oil for 10 min. Add tomoatoes and cook down on low for 25 min. Remove from heat. Make reux with butter and milk. Combine all in layers in glass dish and cook for 30 min.Number of Servings: 6Recipe submitted by SparkPeople user SUNDIAL03.

The nutritional information for Polenta with Vegetable Ragout is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 392.3

• Total Fat: 16.2 g
• Cholesterol: 18.9 mg
• Sodium: 2,452.5 mg
• Total Carbs: 46.8 g
• Dietary Fiber: 5.7 g
• Protein: 15.7 g

Polenta with Vegetable Ragout is Italian cuisine.

The dietary needs meet for Polenta with Vegetable Ragout is Vegetarian