Winter ratatouille and polenta

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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
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