First place winner

As Promised, here is the First Place winner from our Memorial Day Cook off

Thanks Nicole Jarosinski

Veggy Ragout over Cheese Polenta with Red Pepper Coulis

Based on Robert Irvine’s “‘V’ is for Vegetarian Ragout over Cheese Polenta with Red Pepper Coulis”

Prep Time: 30 min

Cook Time: 40 min

Level: Intermediate

Serves: 6 to 8 servings

Ingredients

Red Pepper Coulis:

• 3 tablespoons cornstarch
• 1 1/2 cups vegetable broth
• 5 tablespoons butter
• 6oz jar roasted red bell peppers
• 1 clove garlic

Polenta:

• 2 cups vegetable stock
• 2 cups half and half
• 1 cup cornmeal
• 1 cup grated Parmesan
• Salt and pepper

Vegetable Ragout:

• 1/8 – 1/4 cup olive oil
• 1 onion, medium diced
• 2 cloves garlic, chopped
• 1 carrot, peeled and diced medium
• 1 zucchini, medium dice
• 1 yellow squash, medium dice
• 1 small eggplant, medium dice
• 3 tablespoons tomato paste
• 2 teaspoons chopped fresh thyme leaves
• 1/3 cup pitted black olives, cut in quarters
• Kosher salt
• Freshly ground black pepper
• 2 fresh roma tomatoes, diced
• 6 to 8 sprigs fresh basil

For the Coulis:

Whisk the cornstarch into the vegetable broth. Melt the butter over medium heat in a sauté pan, and then add the chicken broth mixture, red peppers and garlic. Simmer 30 minutes. Pour hot mixture into blender and blend until smooth to make red pepper sauce. While the pepper sauce is simmering, begin the polenta.
For the Polenta:
Combine vegetable stock and cream in a large heavy saucepan. Heat to a gentle boil over medium heat, being careful not to burn. While whisking constantly, gradually add the cornmeal. Once cornmeal is incorporated, keep heat low and continue to whisk until mixture is slightly thickened and creamy. Stir in Parmesan, and season with pepper. (Since Parmesan is salty, add salt only if needed). Set aside in a warm place.
For the Ragout:
Heat oil in a sauté pan. Sauté onion, garlic, carrot, zucchini, yellow squash, and eggplant, until they begin to soften. Stir in tomato paste, chopped fresh parsley, thyme, and let cook until flavors integrate, about 10 more minutes. Add olives and heat through. Season with salt and pepper, as needed. Remove from heat and stir in fresh tomato. Let sit to rest.
To plate:
Place cheese polenta onto serving plate, making a well in the center. Top with vegetable ragout in the center, and spoon red pepper coulis over top. Garnish with fresh basil.

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