Best 4 Vegetable Ragu With Creamy Mascarpone Polenta Recipes

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Vegetable ragu with creamy mascarpone polenta is a delicious and flavorful dish that is perfect for a hearty, satisfying meal. The ragu is made with a variety of vegetables, including zucchini, eggplant, bell peppers, and mushrooms, and is simmered in a rich tomato sauce. The polenta is made with creamy mascarpone cheese, and is served alongside the ragu. This dish is sure to please everyone at the table, and is a great way to enjoy fresh, seasonal vegetables.

Here are our top 4 tried and tested recipes!

VEGETABLE RAGU WITH CREAMY MASCARPONE POLENTA RECIPE - (4.4/5)



Vegetable Ragu with Creamy Mascarpone Polenta Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 24

RAGU:
2 medium-sized zucchini, sliced about 1/4- thick
2 medium-sized yellow squash, sliced about 1/4- thick
1 carrot, sliced about 1/4- thick
1 red or yellow onion, sliced about 1/4-inch thick
1 garlic clove, finely minced
1 can diced tomatoes, low-salt preferred)
1 can tomato sauce (low-salt preferrred)
2 tablespoons tomato pasta
1/4 cup red wine (optional, but my preference)
1 tablespoon Italian seasoning
1 tablespoon sugar
Olive oil (for sauteeing the vegetables)
Salt & pepper, to taste
Note: Use whatever vegetables you prefer, as this recipe is very versatile
POLENTA:
1 cup water
1 cup whole milk
1/2 cup corn meal
1 tablespoon unsalted butter
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/2 cup mascarpone (you can substitute cream cheese, or leave it out completely)
Chicken stock (optional)

Steps:

  • In a large skillet, add enough olive oil for an even coat. Heat on medium high-heat. Add the vegetables to the hot skillet, and season with salt & pepper to taste.Saute the vegetables, on medium high heat, until soft (but just a little al dente) until golden brown. Because the squash cooks faster than the carrots and onion, I cooked them separately and a bit longer. When the last batch of vegetables is at the end of sauteeing, add the minced garlic. Stir and cook until fragrant, about 30 seconds, and remove the vegetables and set aside. You want to see some browning on the bottom of the pan, after cooking all the vegetables. This is where the flavor comes from. For flavor building, add a generous splash of red wine to the hot skillet. (You could opt out of the wine by substituting a chicken or vegetable broth). Deglaze the pan, scraping up all the flavor bits from the skillet. Add the tomato paste, whisking and cooking for 1-2 minutes. Add the tomatoes and tomato sauce; add the Italian seasoning and sugar*. *The sugar is to balance out the acidity of the tomato sauce. Stir until combined and bubbly hot. Taste for seasoning and adjust to your liking. Note: The reason I prefer to use low-salt tomato products is so that I can control the salt-intake. Add the vegetables to the sauce and stir to combine; reduce heat to low. Polenta: Bring the water and salt to a boil. Add the milk. Slowly whisk in the corn meal, which will begin to thicken very quickly. Reduce the heat. Add the Parmesan cheese, butter, and mascarpone and whisk until melted and combined. Taste for seasoning. To keep the Polenta warm (up to 20 minutes), cover with a lid. To serve, if the Polenta is too thick, you can smooth it out by adding a little low-salt chicken stock, milk or water.

VEGAN POLENTA WITH RAGU



Vegan Polenta with Ragu image

Benvenuto, meatless Monday! This is a vegan adaptation of traditional Italian creamy polenta and thick ragu full of vegetable proteins. Bake leftover polenta slices and top with any leftover ragu for bite-sized appetizers.

Provided by Buckwheat Queen

Categories     Side Dish     Grain Side Dish Recipes     Polenta Recipes

Time 1h55m

Yield 4

Number Of Ingredients 20

2 cups boiling water
1 cup dry lentils
1 cup texturized vegetable protein (TVP)
1 cup vegetable broth
2 tablespoons olive oil
1 small yellow onion, diced
1 medium carrot, diced
1 stalk celery, diced
1 small red bell pepper, diced
1 fresh hot pepper, minced
1 tablespoon dried oregano
1 bay leaf
¼ cup vegan red wine
1 (14.5 ounce) can diced tomatoes
2 cups vegetable broth
1 cup water
1 teaspoon salt
1 cup Italian coarse-ground polenta cornmeal
4 tablespoons vegan butter
¼ cup shredded vegan white cheese

Steps:

  • Combine boiling water and lentils in a bowl and set aside for 1 hour. Combine texturized vegetable protein and broth in a separate bowl and set aside until liquid is absorbed.
  • Meanwhile, heat olive oil in a stew pot over medium heat. Add onion, carrot, celery, red bell pepper, and hot pepper. Cook and stir until onion is translucent, 5 to 7 minutes. Add drained lentils and undrained texturized vegetable protein. Stir and add oregano and bay leaf. Add red wine and continue stirring, about 1 minute. Add tomatoes. Stir and simmer ragu until thickened and lentils are soft, 5 to 10 minutes; add a bit more water if needed.
  • Bring vegetable broth, water, and salt to a boil in a saucepan. Reduce heat to low and sprinkle polenta into the water, stirring constantly to ensure there are no lumps. Cook, stirring often, for 10 minutes. Add vegan butter, stirring constantly.
  • Distribute polenta evenly among 4 pasta bowls. Remove bay leaf from ragu and discard. Top each bowl with equal amounts of ragu. Sprinkle 1 tablespoon vegan white cheese over each bowl and serve warm.

Nutrition Facts : Calories 714.6 calories, Carbohydrate 77.3 g, Cholesterol 3.3 mg, Fat 25.1 g, Fiber 23 g, Protein 44.1 g, SaturatedFat 6.3 g, Sodium 1981.1 mg, Sugar 10.9 g

JOHN BESH'S CREAMY POLENTA WITH MASCARPONE CHEESE



John Besh's Creamy Polenta With Mascarpone Cheese image

Serve this with his recipe #274305 and root vegetable ragout. Assembly for all three are included. If you use instant polenta the cooking time will be shorter.

Provided by MarraMamba

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

2 cups water
salt, to taste
1/2 cup organic yellow polenta (can substitute plain cornmeal)
2 tablespoons butter
1/2 cup mascarpone cheese (can substitute cream cheese)

Steps:

  • Lightly season 2 cups water with salt and bring to a boil. Quickly whisk in the polenta until it has been fully incorporated. Reduce the heat to a low simmer. Add the butter and allow the polenta to cook uncovered for 30 minutes. Stir in the mascarpone and season to taste with salt.
  • This may be made in advance and kept in the refrigerator. Reheat in the microwave just before serving.
  • Assembly: Reheat the three components of the dish separately.
  • On each of 6 large plates, place a couple of spoonfuls of polenta in the center of the plate.
  • Carefully remove the bones from the hot ribs and place the beef short ribs over the bed of polenta.
  • In a pan over medium heat, bring the reserved braising liquid to a simmer. Once the sauce is hot, check for seasoning and, if needed, add a touch of salt and pepper. Spoon the sauce around the beef short ribs and polenta. Carefully place the root vegetable ragout on the beef. Serve and enjoy!

Nutrition Facts : Calories 70.7, Fat 4.2, SaturatedFat 2.5, Cholesterol 10.2, Sodium 39.7, Carbohydrate 7.8, Fiber 0.7, Sugar 0.1, Protein 0.9

ROASTED VEGETABLE RAGOUT WITH POLENTA



Roasted Vegetable Ragout With Polenta image

You could make the ragout with or without the polenta, it would be great either way. You could also sub in with half the quantity of the dried herbs.

Provided by Margie99

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 15

1 3/4 cups vegetable broth or 1 3/4 cups chicken broth
1/4 teaspoon dry mustard
1 pinch cayenne powder
1 cup yellow cornmeal
1 large leek, trimmed, halved and rinsed well
2 cups small cauliflower florets
1 cup baby carrots, halved lenghtwise
8 ounces baby bella mushrooms or 8 ounces white mushrooms
4 garlic cloves, coarsely chopped
2 tablespoons olive oil
1 cup fresh corn or 1 cup frozen corn
roma tomato, chopped
1/4 cup thinly sliced basil leaves
1 tablespoon fresh marjoram
1 tablespoon fresh thyme

Steps:

  • For the polenta:Coat a 8 in glass baking dish with cooking spray. In a large saucepan combine 2 cups water with broth, mustard and cayenne, bring to boiling. Reduce heat to medium and whisk in cornmeal. Reduce heat to medium low, cover and cook 5 minutes or until thickened, stirring occasionally. Remove from heat, pour into baking dish, set aside to get firm.
  • For the ragout: Preheat oven to 425 degrees. Cut off and discard dark green top from the leek, cut it into 1 inch slices and put in a large bow. Add cauliflower, carrots, mushrooms and garlic, drizzle with oil and toss to coat. Spread vegetable in a large roasting pan. Roast for 8 minutes.
  • Remove pan from oven and stir in corn and tomatoes. Put back in the oven for 20-25 minutes or until the vegetables are tender. Remove from oven and put vegeetables and juices in a large dutch oven.
  • Put dutch oven over medium heat. Cook vegetables for 5-10 minutes or until thickened. Stir in basil, majoram and thyme.
  • Meanwhile preheat broiler with top rack 4-6 inches from heat source. Line a baking sheet with foil and coat with cooking spray. Cut polenta into 12 squares and place on baking sheet. Broil 5-8 minutes or until lightly browned.
  • To serve; place 2 polenta squares on each plate and top with ragout.

Nutrition Facts : Calories 173.9, Fat 5.9, SaturatedFat 0.8, Sodium 43.8, Carbohydrate 28.3, Fiber 4.3, Sugar 4, Protein 5

Tips:

  • Choose ripe and flavorful vegetables: The quality of your vegetables will greatly impact the taste of your ragu. Look for vegetables that are brightly colored and free of blemishes.
  • Sauté the vegetables properly: Sautéing the vegetables over medium heat until they are softened and caramelized will help to develop their flavor and add depth to the ragu.
  • Use a good quality stock: The stock you use will also contribute to the flavor of the ragu. Choose a stock that is made with real bones and vegetables, and avoid using bouillon cubes or powders.
  • Simmer the ragu for at least 30 minutes: This will allow the flavors to meld and develop. The longer you simmer the ragu, the better it will taste.
  • Serve the ragu over creamy mascarpone polenta: This is a classic combination that is sure to please everyone at the table. The creamy polenta will help to balance out the acidity of the tomatoes and vegetables.

Conclusion:

Vegetable ragu with creamy mascarpone polenta is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own preferences. With its vibrant flavors and creamy texture, this dish is sure to be a hit with the whole family.

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