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.
- Prep time 30 minutes
- Total time 30 minutes
- Portion size 8 servings
MethodCrispy 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
- Folate 11.0
- Calcium 27.0
- Vitamin A 7.0
- Vitamin C 113.0