Mediterranean Vegetable Polenta

Name: Mediterranean Vegetable Polenta
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 3 tablespoons extra virgin olive oil; 8 ounces mushrooms; 1 1/2 cups onion; 1 3/4 teaspoons salt; 1 teaspoon smoked paprika; 1 teaspoon cumin; 1/2 teaspoon crushed red pepper; 1/2 teaspoon Coriander; 1/8 teaspoon cinnamon; pinch black pepper; 4 cloves garlic; 1 tablespoon balsamic vinegar; 1 3/4 cups cooked chickpeas; 1 3/4 cups diced fresh tomatoes; 4 whole medium squash (yellow and/or zucchini); 1 large eggplant; 1 whole red bell pepper; 1/2 cup sun dried tomatoes; 1/4 cup fresh basil; 3 cups water; 2 cups unsweetened coconut milk (regular or light); 1 teaspoon Turmeric; 1 1/4 cups cornmeal, fine ground

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5.0

63 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
6 servings
Calories
445 kcal
Course
Side Dish
Cuisine
Mediterranean

Mediterranean Vegetable Polenta

Iris Warren

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Heart-healthy, satisfying vegan entree recipe with creamy turmeric polenta and a flavorful Mediterranean vegetable ragout. Easy weeknight meal.

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Ingredients

Servings

3 tablespoons extra virgin olive oil divided
8 ounces mushrooms chopped
1 1/2 cups onion diced small (about 1 1/2 onions)
1 3/4 teaspoons salt divided
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon crushed red pepper
1/2 teaspoon Coriander
1/8 teaspoon cinnamon
pinch black pepper
4 cloves garlic minced
1 tablespoon balsamic vinegar
1 3/4 cups cooked chickpeas or 1 can (15 oz) chickpeas, drained and rinsed
1 3/4 cups diced fresh tomatoes or 1 can (14.5 oz) diced tomatoes
4 whole medium squash (yellow and/or zucchini) diced
1 large eggplant diced
1 whole red bell pepper diced
1/2 cup sun dried tomatoes chopped
1/4 cup fresh basil chopped
3 cups water
2 cups unsweetened coconut milk (regular or light)
1 teaspoon Turmeric
1 1/4 cups cornmeal, fine ground

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Instructions

For the ragout: Heat 2 tbsp olive oil in a large saute pan over medium high heat. Add the mushrooms, onions and 1/2 tsp of salt. Cook until browned, then stir in the smoked paprika, cumin, crushed red pepper, coriander, cinnamon, black pepper and garlic; cook 1-2 minutes until fragrant.
Stir in the balsamic vinegar, scraping the pan to remove any brown bits. Add the chickpeas and 3/4 cup water to the pan along with diced tomatoes, squash, eggplant, bell pepper and sun-dried tomatoes, stir well to combine. Reduce heat to medium low and cover. Cook until vegetables are tender, stirring occasionally, 20-30 minutes. Season with additional salt and pepper to taste if desired.
Just before serving, stir in the fresh chopped basil.
For the polenta: In a medium saucepan combine 3 cups water, coconut milk, 1 tbsp olive oil, turmeric and 1 1/4 tsp salt. Bring to a boil. Reduce heat to a simmer and slowly whisk in the cornmeal. Simmer, stirring frequently, until the mixture is smooth, tender, and creamy, about 15-18 minutes.
Serve the ragout over the cooked warm polenta. Garnish with additional fresh basil if desired.

Notes

You will also need: Medium saucepot, whisk, large saute pan

Nutrition Information

Show Details

Calories 445kcal (22%) Carbohydrates 46g (15%) Protein 10g (20%) Fat 26g (40%) Saturated Fat 15g (75%) Sodium 861mg (36%) Potassium 967mg (28%) Fiber 8g (32%) Sugar 8g (16%) Vitamin A 710IU (14%) Vitamin C 15.3mg (17%) Calcium 68mg (7%) Iron 5.8mg (32%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 445 kcal

% Daily Value*

Calories	445kcal	22%
Carbohydrates	46g	15%
Protein	10g	20%
Fat	26g	40%
Saturated Fat	15g	75%
Sodium	861mg	36%
Potassium	967mg	21%
Fiber	8g	32%
Sugar	8g	16%
Vitamin A	710IU	14%
Vitamin C	15.3mg	17%
Calcium	68mg	7%
Iron	5.8mg	32%