Ree Drummond's Veggie Ragu with Cheesy Polenta | The Pioneer Woman | Food Network
Ree goes meat-free when she whips up a hearty vegetarian sauce to serve on top of her creamy, cheesy polenta! Watch #ThePioneerWoman, Saturdays at 10a|9c + subscribe to #discoveryplus to stream the entire library and so much more: https://ift.tt/MFwDkgQ. Get the recipe ▶ https://ift.tt/n52Uv9e Subscribe to Food Network ▶ https://ift.tt/sSraygj Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Veggie Ragu with Cheesy Polenta RECIPE COURTESY OF REE DRUMMOND Level: Easy Total: 50 min Active: 50 min Yield: 4 to 6 servings Ingredients Veggie Ragu: 2 tablespoons olive oil 2 tablespoons salted butter 1 eggplant, diced small 1 onion, sliced thin 1 zucchini, diced small 1 red pepper, diced small 4 cloves garlic, minced 1 tablespoon Italian seasoning 1 tablespoon tomato paste Kosher salt and freshly ground black pepper One 28-ounce can whole tomatoes, crushed Fresh basil, for serving Polenta: 3 cups vegetable broth 1 teaspoon garlic powder 1 teaspoon onion powder 1 cup quick-cooking polenta 2 tablespoons salted butter 1/3 cup plus 1/4 cup grated Parmesan Kosher salt and freshly ground black pepper Directions For the veggie ragu: Heat the olive oil and butter in a large, high-sided skillet over medium heat. Add the eggplant and onions. Stir, then cook until starting to wilt, about 2 minutes. Add the zucchini, red pepper, garlic and Italian seasoning. Cook, stirring, to soften, another 2 to 3 minutes. Add the tomato paste and some salt and pepper, then stir. Add the tomatoes, stir again, and bring to a simmer. Simmer for 15 minutes, stirring occasionally. For the polenta: Meanwhile, bring the vegetable broth to a boil. Season with the garlic powder and onion powder. While stirring, pour in the polenta slowly, and keep stirring until combined. Bring to a simmer, then reduce the heat. Cook for 5 minutes to thicken. Remove from the heat, then stir in the butter and 1/3 cup Parmesan. Season to taste, cover and set aside. Check the vegetables, taste, and adjust the seasoning. To serve, spoon the polenta into bowls, making wells in the middles. Fill with the vegetables. Garnish with the remaining 1/4 cup Parmesan and the basil. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://ift.tt/yhjd5pl ▶ FULL EPISODES: https://ift.tt/dCZQusv ▶ FACEBOOK: https://ift.tt/WGnUfzw ▶ INSTAGRAM: https://ift.tt/rNSEZQO ▶ TWITTER: https://twitter.com/FoodNetwork #ReeDrummond #ThePioneerWoman #FoodNetwork #VeggieRagu #CheesyPolenta Ree Drummond's Veggie Ragu with Cheesy Polenta | The Pioneer Woman | Food Network https://www.youtube.com/watch?v=XrzWbPY_vpw
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