Spicy Veggie Ragout
1 roll Food Merchants Polenta ($3.99)
3/4 cup grated Prima Donna cheese (a perennial fave at Marczyk’s, $17.99/lb.)
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup chopped cilantro
2 tsp. olive oil
1 cup chopped onion
2 cups diced peeled eggplant
1 cup diced zucchini
1/2 cup diced carrot
1 jalapeno pepper, seeded and diced. Watch out, don’t itch those eyes! Definitely made that mistake before…
1 tbsp. chili powder
1 14.5oz. can whole tomatoes, undrained and chopped
Heat oil in a large nonstick skillet over medium-high heat. Add onion and saute 2 minutes. Add eggplant, zucchini, carrot, and jalapeno. Saute a good 4 minutes or so, stirring frequently. Stir in chili powder, tomatoes, and 1/4 tsp. salt. Bring to a bowl. Reduce heat; simmer 15 minutes.
Cut polenta rounds and lightly coat a frying pan with oil. Heat on medium high heat and add polenta rounds. Cook until golden brown on both sides.
Top polenta with ragout. Sprinkle Prima Donna cheese on top, and you’re good to go!
Wine Pairing: Yali Cab / Carmenere ($8.99)