Introuducing the WS Recipe of the DAy App - Download Now >
Return to Previous Page

Polenta with Vegetable Ragout

Polenta with Vegetable Ragout
Quick-cooking polenta is available in most well-stocked markets. If you cannot find it, use regular polenta and cook it for 25 to 30 minutes, or use cornmeal and cook it for 15 to 20 minutes.
Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 4


  • 4 Tbs. olive oil
  • 1 yellow onion, chopped
  • 3 garlic cloves, finely chopped
  • 1 zucchini, sliced
  • 3/4 lb. mixed wild and cultivated fresh mushrooms, trimmed and sliced
  • 1/2 lb. plum tomatoes, seeded and chopped
  • 1 Tbs. minced fresh rosemary
  • 1/4 cup Marsala, sherry or other fortified wine
  • 1 1/2 tsp. salt
  • 1/2 tsp. freshly ground pepper
  • 4 cups vegetable or chicken broth
  • 1 cup quick-cooking polenta
  • 1/4 cup grated Parmigiano-Reggiano cheese


Cook the vegetable ragout
In a large fry pan over medium heat, warm 3 Tbs. of the olive oil. Add the onion and sauté until softened, about 4 minutes. Add the garlic, zucchini and mushrooms and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. Add the tomatoes, rosemary, Marsala, 1/2 tsp. of the salt and the pepper. Continue to cook, stirring frequently, until the tomatoes release their juices and are softened, 3 to 4 minutes.

Prepare the polenta
Meanwhile, in a saucepan over high heat, bring the broth to a boil. Whisk in the polenta and the remaining 1 tsp. salt. Reduce the heat to low and cook, stirring frequently, until the polenta is thick and creamy, about 5 minutes. Remove from the heat and stir in the remaining 1 Tbs. olive oil and the cheese.

Spoon the polenta into shallow bowls, top with the ragout and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).