Polenta Vegetable Ragu


It’s February, it’s cold and it’s dark more than it is light outside. What more could you want than a delicious, comforting homemade meal that’s packed with vitamins and minerals and the filling benefits of polenta. I don’t believe there are many things more satisfying on a cold day than stick to your bones, polenta covered in a vegetable ragu. I dare you to try this incredibly simple, and good to take to work the next day, recipe. Here’s what you’ll need:

2 cups broth or water with veggie boullion
1 cup instant polenta
1 can whole tomatoes
2 tablespoons olive oil
Salt and pepper to taste
1 Chinese eggplant
1 onion
2 cloves garlic
2 cups frozen peas
2 cups raw spinach

Heat the olive oil in a heavy bottomed pot and add your garlic and chopped onion until fragrant and onion is transparent. Add salt and pepper, stir, and add 1 can of whole tomatoes, and thinly sliced Chinese eggplant. Let that cook, stirring occasionally for about 10 minutes. In the meantime, bring 2 cups broth (or water with a vegetable bouillon) to a boil, and add 1 cup of instant Polenta. Stir frequently util desired consistency. Remove from heat. Go back to your ragu and add your green peas and spinach, stir, cover for 5 minutes and remove from heat.

Ladle one heaping spoonful of polenta on your plate and 1 spoonful of vegetable ragu. Put on comfy clothes, a feel good movie and enjoy a night in. Dinner is served.


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