Winter ratatouille and polenta
By ChatelaineThis article has not been rated yet.
PREP TIME
25 min
TOTAL TIME
45 min
Serves
4
Ingredients
- 5 tbsp butter , divided
- 3 carrots , finely chopped
- 3 parsnips , finely chopped
- 3 turnips , finely chopped
- 1 garlic clove , minced
- 2 tsp fresh thyme
- 4 cups sodium-reduced chicken broth , divided
- 1 cup fine cornmeal
- 1/2 cup milk
- 1/4 cup grated parmesan
Instructions
- MELT 3 tbsp butter in a large frying pan over medium. Add carrots, parsnips and turnips. Cook until golden brown, about 15 min. Stir in garlic and thyme. Add 1/2 cup broth. Boil, then reduce heat to medium-low and simmer, until no liquid remains, 2 to 3 min.
- BOIL remaining 3 1/2 cups broth in a large pot. Reduce heat to medium-low, then whisk in cornmeal. Cook, whisking constantly, until thickened, 1 min. Remove from heat. Add remaining 2 tbsp butter and let stand until melted, 1 min. Stir in milk and parmesan. Transfer to a platter and top with vegetable mixture.
Nutrition (per serving)
- Calories
- 497,
- Protein
- 15 g,
- Carbohydrates
- 67 g,
- Fat
- 20 g,
- Fibre
- 9 g,
- Sodium
- 935 mg.
- Excellent source of
- Vitamin C
FILED UNDER: gluten free sides stovetop vegetables
