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Minestrone Ragout Over Polenta

  • 4servings
  • 206calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, E, P
MineralsNatrium, Fluorine, Manganese, Silicon, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 cup diced peeled eggplant

  3. 1/2 cup chopped onion

  4. 1/2 cup chopped green bell pepper

  5. 1/2 cup chopped red bell pepper

  6. 1/3 cup chopped carrot

  7. 1 teaspoon dried Italian seasoning

  8. 1/4 teaspoon fennel seeds

  9. 1/4 teaspoon crushed red pepper

  10. 1 garlic clove, minced

  11. 1 (14 1/2-ounce) can Italian-style stewed tomatoes, undrained and chopped

  12. 1 cup hot cooked orzo (about 1/2 cup rice-shaped pasta)

  13. 1 cup chopped spinach

  14. 1/3 cup chopped fresh basil

  15. 1/2 teaspoon salt

  16. 1 (16-ounce) tube polenta, cut into 12 slices

  17. Cooking spray

  18. Basil sprigs

Instructions Jump to Ingredients ↑

  1. 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.

  2. Preheat broiler. Place polenta on a baking sheet coated with cooking spray; broil for 3 minutes on each side. Serve ragout over polenta; garnish with basil, if desired.

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