Polenta with Spring Vegetable Ragout Recipe | Yummly
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Polenta with Spring Vegetable Ragout

THE KITCHN
19Ingredients
65Minutes
310Calories
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Ingredients

US|METRIC
4 SERVINGS
  • 4 cups vegetable broth (light, or water)
  • 1 teaspoon salt
  • 1 cup polenta cornmeal
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons extra-virgin olive oil
  • 1 garlic clove (minced)
  • 1 bunch green onions (trimmed and cut on the diagonal into 2-inch pieces)
  • 8 baby carrots (about 4 ounces, trimmed and cut in half lengthwise)
  • 6 radishes (about 4 ounces, trimmed and cut into quarters)
  • 1/2 cup vegetable broth (light, or water)
  • 1/2 teaspoon salt
  • 8 ounces asparagus (trimmed and cut on the diagonal into 2- to 3-inch pieces)
  • 8 ounces peas (shelled, fresh or frozen)
  • 1 tablespoon flat-leaf parsley (each coarsely chopped, chives, and tarragon)
  • 1 teaspoon lemon zest
  • ground black pepper
  • salt
  • olive oil (optional)
  • herbs (optional)
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    NutritionView More

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    310Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories310Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat3.5g18%
    Trans Fat
    Cholesterol
    Sodium2160mg90%
    Potassium810mg23%
    Protein8g16%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate31g10%
    Dietary Fiber11g44%
    Sugars9g18%
    Vitamin A90%
    Vitamin C50%
    Calcium8%
    Iron45%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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