Crispy Polenta with Vegetable Ragù Crispy Polenta with Vegetable Ragù

Crispy Polenta with Vegetable Ragù IMAGE Image by: Crispy Polenta with Vegetable Ragù IMAGE Author: Canadian Living

A bit of pesto adds complexity to this quick sauce, without the need to simmer it for hours. This recipe feeds a larger group, so it's perfect for easy entertaining, but it can easily be halved for an everyday dinner. Top the ragù with a bit of extra shaved Parmesan, if desired. Serve with our Sautéed Kale with Golden Raisins.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: April 2016


Crispy Polenta:
  • 1 pkg (454 g) prepared polenta
  • 2 eggs lightly beaten
  • 2 cups grated parmesan cheese
Vegetable Ragù:
  • 2 tablespoons olive oil
  • 1 red onion chopped
  • 6 cloves garlic minced
  • 5 large portobello mushrooms stemmed and chopped
  • 2 sweet yellow peppers chopped
  • 2/3 cups dry red wine
  • 1 bottle (680 ml) strained tomatoes (passata)
  • 3 tablespoons prepared pesto
  • 1/2 teaspoon each salt and pepper


Crispy Polenta: Slice polenta crosswise into 16 generous 1/2-inch (1 cm) thick rounds. Dip each round in egg, letting excess drip off; dredge in Parmesan. Arrange in single layer on 2 generously greased rimmed baking sheets. Bake in top and bottom thirds of 450°F (230°C) oven, turning once and switching and rotating pans halfway through, until golden all over, about 20 minutes.

Vegetable Ragù:
While polenta is baking, in Dutch oven or large heavybottomed
saucepan, heat oil over medium-high heat; cook red onion and garlic, stirring, until onion is softened, about 5 minutes. Add mushrooms and yellow peppers; cook, stirring, until softened, about 4 minutes.

Pour in wine; cook, stirring, until evaporated. Stir in strained tomatoes, pesto, salt and pepper; bring to boil. Reduce heat and simmer, stirring occasionally, until sauce is slightly thickened, about 5 minutes.

To finish: Divide polenta among 8 serving plates; top with ragù.

Sautéed Kale with Golden Raisins
In large skillet, heat 4 tsp olive oil over medium-high heat. Cook 2 large
bunches kale, stemmed and chopped; 1/2 cup golden raisins; 1/4 tsp each salt and pepper; and 1/2 cup water, stirring, until kale is slightly softened and water has evaporated, about 6 minutes. Sprinkle with 2 tbsp toasted sliced almonds. Makes 8 servings.

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 780 mg
  • Sugars 7 g
  • Protein 12 g
  • Calories 249.0
  • Total fat 12 g
  • Potassium 446 mg
  • Cholesterol 51 mg
  • Saturated fat 4 g
  • Total carbohydrate 22 g


  • Iron 9.0
  • Fibre 0.0
  • Folate 11.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 27.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 113.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crispy Polenta with Vegetable Ragù