Best 2 V Is For Vegetarian Ragout Over Cheese Polenta With Red Pepper Coulis Recipes

Indulge your taste buds with a culinary journey through a delightful vegetarian ragout served over creamy cheese polenta, accompanied by a vibrant red pepper coulis. This hearty and flavorful dish is not only a feast for the senses but also a symphony of textures. The ragout, a delectable medley of seasonal vegetables and meaty mushrooms, is simmered in a rich tomato sauce, offering a symphony of flavors in every bite. The cheese polenta, a smooth and decadent foundation, provides a contrasting yet harmonious base for the ragout. Finally, the vibrant red pepper coulis, with its sweet and tangy notes, adds a pop of color and a burst of flavor, completing this culinary masterpiece.

Dive into the depths of each recipe, where you'll discover the secrets behind crafting the perfect vegetarian ragout, achieving the creamiest cheese polenta, and creating a tantalizing red pepper coulis. Learn how to select the freshest ingredients, master essential techniques, and explore variations to suit your personal preferences. Whether you're a seasoned cook or just starting your culinary adventure, this comprehensive guide will empower you to recreate this delectable dish in the comfort of your own kitchen.

Here are our top 2 tried and tested recipes!

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

Ingredients

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

SAUSAGE-AND-PEPPER RAGU OVER POLENTA

Sausage-and-Pepper Ragu Over Polenta image

Browning Italian sausage, colorful bell peppers, and onions before stewing them with tomato paste and chicken broth gives the resulting ragu tons of flavor. Serve this quick, easy dinner over creamy polenta topped with Parmesan and fresh parsley.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 20m

Number Of Ingredients 10

Ingredients

4 tablespoons unsalted butter
4 hot or sweet Italian sausage links (about 1 pound total)
2 red, yellow, or orange bell peppers, or a combination
1 medium onion
Coarse salt and freshly ground pepper
2 tablespoons tomato paste
2 3/4 cups low-sodium chicken broth
1 cup quick-cooking polenta
1/4 cup packed grated Parmesan, plus more for serving
Fresh flat-leaf parsley leaves, for serving

Steps:

Heat a large skillet over medium-high; melt 2 tablespoons butter. Pierce sausages with a fork; add to skillet. Cook until browned in places, 4 to 5 minutes. Transfer to a plate. Meanwhile, cut vegetables into 1/2-inch slices; add to skillet. Season with salt and pepper; cook, stirring, until browned in places, 4 to 5 minutes. Stir in tomato paste; cook 1 minute. Return sausages to skillet with 3/4 cup broth; bring to a boil. Cover, reduce heat, and simmer 4 to 5 minutes. Uncover; simmer until slightly thickened, 1 to 2 minutes more.
In a saucepan, combine polenta, 2 cups broth, and 1 cup water; bring to a boil. Reduce heat to medium; cook, stirring constantly, until thick and smooth, 1 to 2 minutes. Remove from heat. Stir in 2 tablespoons butter and cheese; season with salt and pepper. Serve, with ragu, parsley, and more cheese and pepper.

Tips:

Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and avoid scrambling.
Use fresh vegetables: Fresh vegetables will give your ragout the best flavor. If you can, try to buy them from a local farmer's market or organic grocery store.
Don't overcrowd the pan: When you're cooking the vegetables, don't overcrowd the pan. This will prevent them from cooking evenly.
Simmer the ragout gently: Once the vegetables are cooked, simmer the ragout gently for at least 30 minutes. This will help the flavors to develop.
Season to taste: Before serving, season the ragout to taste with salt, pepper, and other spices.
Serve with your favorite sides: Serve the ragout over cheese polenta, pasta, or rice. You can also serve it with a side of bread or salad.

Conclusion:

This hearty and flavorful vegetarian ragout is a perfect meal for a cold winter night. The combination of vegetables, lentils, and spices creates a rich and savory sauce that is perfect for serving over cheese polenta or pasta. The red pepper coulis adds a touch of sweetness and acidity that brightens up the dish. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a favorite in your kitchen.