Il Villaggio® Fontal & Garden Vegetable Ragout over Polenta
Ingredients
- ¼ cup olive oil, divided
- 1 cup sliced onions
- 1 cup small carrot sticks
- 3 garlic cloves, minced
- 1 cup thinly sliced summer squash
- 1 cup thinly sliced zucchini
- 2 cups chopped fresh tomatoes
- ¼ cup vegetable broth
- ¼ cup chopped fresh basil
- 2 Tbsp. chopped fresh parsley
- ½ cup shelled fresh peas (about ½ lb. unshelled peas)
- ½ tsp. ground black pepper
- ¼ tsp. salt
- 118-oz. log ready-made polenta
- 6 oz. Il Villaggio® Fontal, grated (1½ cups)
At a glance
Recipe type: Snacks & Appetizers
Serves: 4
Cook time:
Total time:
Instructions
- In a medium pot, cook and stir onions in 2 Tbsp. hot oil until tender. Add carrots. Cook and stir 2 minutes. Add garlic. Cook 2 minutes. Add squash, zucchini, tomatoes and broth. Stir, then cover and simmer 5 minutes. Stir in basil, parsley and peas. Cook 5 minutes more. Season with pepper and salt.
- Cut polenta into twelve ½” slices. In a large skillet, lightly brown polenta slices in remaining hot oil. Place polenta on a serving platter. Top with cheese then hot vegetable mixture. Top with additional cheese. Makes 4 cups vegetable mixture.
