Minestrone Ragout Over Polenta

Minestrone Ragout Over Polenta
Photo by Becky Luigart-Stayner

Ingredients

  • 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped
  • ¼ teaspoon fennel seeds
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon salt
  • ½ cup chopped onion
  • ½ cup chopped green bell pepper
  • 1 cup diced peeled eggplant
  • + 11 more ingredients
    • 1 (16-ounce) tube polenta, cut into 12 slices
    • 1 garlic clove, minced
    • 1/3 cup chopped fresh basil
    • Cooking spray
    • ½ cup chopped red bell pepper
    • 2 teaspoons olive oil
    • 1/3 cup chopped carrot
    • 1 cup hot cooked orzo (about 1/2 cup rice-shaped pasta)
    • Basil sprigs (optional)
    • ¼ teaspoon crushed red pepper
    • 1 cup chopped spinach

Heat oil in a large nonstick skillet over medium-high heat. Add the eggplant and next 8 ingredients (eggplant through garlic), and sauté for 5 minutes. Stir in tomatoes, and cook for 3 minutes. Stir in orzo, spinach, basil, and salt; cook for 1 minute. Preheat broiler. Place polenta on a baking s...

View full recipe at My Recipes

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