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5.0 from 63 votes

Mediterranean Vegetable Polenta

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

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

Ingredients

  • 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

Instructions

    Cup of Yum
  1. 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. 
  2. 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.
  3.  Just before serving, stir in the fresh chopped basil.
  4. 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.
  5. 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

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

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.