Vegetarian ragout w/polenta recipe

Ragout and stew Italian cuisine

Red Pepper Coulis: Ingredients 3 tablespoons cornstarch 1½ cups vegetable broth 3 ounces (6 tablespoons or ¾ stick) butter 2 roasted red bell peppers, seeded and peeled 1 clove garlic Polenta: 2 cups vegetable stock 2 cups heavy cream 1 cup cornmeal 1 cup grated Parmesan Salt and pepper Vegetable Ragout: ⅛ cup grapeseed oil 1 onion, medium diced 2 cloves garlic, chopped 1 carrot, peeled and diced medium 1 zucchini, medium dice 1 yellow squash, medium dice 1 small eggplant, medium dice 3 tablespoons tomato paste 1 tablespoon chopped fresh parsley leaves 2 teaspoons chopped fresh thyme leaves ¼ cup kalamata pitted black olives, cut in ½ Kosher salt Freshly ground black pepper 2 fresh plum tomatoes, diced 6 to 8 sprigs fresh basil ___________________ 3-4 SERVINGS Red Pepper Coulis: Ingredients 1½ tablespoons cornstarch ¾ cups vegetable broth 1½ ounces (3 tablespoons) butter 1 roasted red bell peppers, seeded and peeled ½ clove garlic Polenta: 1 cups vegetable stock 1 cups heavy cream ½ cup cornmeal ½ cup grated Parmesan Salt and pepper Vegetable Ragout: 1 Tbsp grapeseed oil or other flavorless oil ½ onion, medium diced 1 clove garlic, chopped ½ carrot, peeled and diced medium ½ zucchini, medium dice ½ yellow squash, medium dice ½ small eggplant, medium dice 1½ tablespoons tomato paste 1½ teaspoons chopped fresh parsley leaves 1 teaspoon chopped fresh thyme leaves 2 Tbsp kalamata pitted black olives, cut in ½ Kosher salt Freshly ground black pepper 1 fresh plum tomatoes, diced 3 to 4 sprigs fresh basil