Polenta with Vegetable Ragout

Name: Polenta with Vegetable Ragout
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 850 grams cans (about each) cream-style corn; 227 grams cherry tomatoes, cut in half; 1 liters fat-skimmed chicken broth; 2 cloves garlic, minced or pressed; 59 milliliters diagonally sliced green onions; 227 grams mushrooms; 227 grams onion (about , peeled; 2 Tbsps grated parmesan cheese; 355 milliliters instant polenta; 2 zucchini (about 10 oz. total)

Need a gluten free main course? Polenta with Vegetable Ragout could be an awesome recipe to try. One portion of this dish contains roughly 17g of protein, 6g of fat, and a total of 467 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up corn, parmesan cheese, onion, and a few other things to make it today.

Instructions

Rinse zucchini; trim off and discard ends.

Ingredients you will need

Zucchini

Cut zucchini into 1/2-inch slices. Trim off and discard stem ends of mushrooms. Rinse mushrooms, drain, and cut into quarters.

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Mushrooms

Zucchini

Cut onion crosswise into 1/4-inch slices.

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Onion

In a 5- to 6-quart nonstick pan over high heat, frequently stir zucchini, mushrooms, onion, garlic, and 1/2 cup broth until broth has evaporated and vegetables are lightly browned, 12 to 15 minutes.

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Vegetable