Recipe Category: Vegan
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Ingredients
Makes 4 Servings
- 2 tablespoons olive oil
- 1 large red or yellow onion, chopped
- ½ teaspoon salt
- ½ to ¾ pound mixed fresh mushrooms (stemmed if using shiitakes), sliced or diced
- 2 small zucchini, cut into ¼-inch-thick slices
- 2 small yellow crookneck or summer squash, cut into ¼-inch-thick slices
- 1 teaspoon minced garlic (about 1 good-sized clove)
- ½ teaspoon italian seasoning (or oregano, basil, thyme, and rosemary)
- 1/8 teaspoon freshly ground black pepper
- 1 15-ounce can diced tomatoes
- about 1/3 cup water of creamy polenta
For the Creamy Polenta
Method
- Place a large (10-to 12-inch) heavy skillet or a dutch oven over medium heat
- After about a minute, pour in the olive oil and swirl to coat the pan
- Add the onion and ¼ teaspoon of the salt, and cook, stirring occasionally, for 8 to 10 minutes, or until the onion becomes translucent
- Add the mushrooms and the remaining ¼ teaspoon salt, and cook, stirring occasionally, until the mushrooms begin to soften and any liquid they have given off has evaporated, about 5 minutes
- Add the zucchini and yellow squash, plus the garlic, italian seasoning, and black pepper
- Cook for just 2 minutes, stirring often
- Reduce the heat to medium-low and add the tomatoes with all their liquid, plus the water
- Cover the pot with the lid slightly askew and simmer gently, stirring occasionally, for 15 minutes
- While the ragout is simmering, make the polenta
- Serve the polenta in soup bowls or pasta plates, topped with the ragout
Full List of Vegan Recipes
Full List of Polenta Recipes