Veggie ragout with creamy cheese polenta

ragout

This Veggie Ragout & creamy polenta makes me feel SO warm and cozy as the weather gets colder.

By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar.

Make a double batch and freeze half to keep for another day. It will always make you happy when you are scrambling to figure out dinner and you remember you have a delicious homemade meal in the freezer waiting for you.

As for leftovers – I ALWAYS eat any extra polenta with my eggs in the morning. YUM!

The Polenta can be made with vegetable stock and no cheese to make this a yummy vegan dish as well.

As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don’t like an ingredient or want to swap for another vegetable – Go for it! You know what you like!

Check out some of our other One Pot Meals too!

ragout
Veggie Ragout & Cheese Polenta
Print Recipe
This Veggie Ragout makes me feel SO warm and cozy as the weather gets colder. By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar. As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don't like an ingredient or want to swap for another vegetable - Go for it! You know what you like! Check out some of our other One Pot Meals too!
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
ragout
Veggie Ragout & Cheese Polenta
Print Recipe
This Veggie Ragout makes me feel SO warm and cozy as the weather gets colder. By building flavors and adding ingredients in layers, you will find that this Ragout will give you both depth of flavor and a bright surprise at the end with the addition of some vinegar. As with all of my recipes, measurements are NOT important. I always urge you to taste as you go and use your instincts.  If you don't like an ingredient or want to swap for another vegetable - Go for it! You know what you like! Check out some of our other One Pot Meals too!
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Servings Prep Time
6 people 20 minutes
Cook Time
40 minutes
Ingredients
Servings: people
Instructions
Ragout
  1. Chop all your vegetables to the same size and set aside Keep onion & garlic separate from other veggies
  2. Heat a pan to with olive oil using low heat. Add onion, garlic with salt & pepper. Cook until soft.
  3. Add all other veggies (except spinach & parsley)
  4. Season with paprika, gr. coriander, salt & pepper & cook for about 3-5 min. until the veggies begin to soften.
  5. Add red wine to deglaze the pan and cook down for another 3-5 min.
  6. Add canned tomato and crush tomato with spoon or hands (I like to use my hands :)) Let cook for another 3-5 min.
  7. Add bay leaf & chick peas and re-season with spices and salt & pepper to taste.
  8. Cook down at a simmer (uncovered) for about 20min. You want the vegetables to be soft, but not mushy. The ragout sauce should be a bit thick & have a deep flavor, similar to that of a stew.
  9. Finish with chopped spinach & parsley
Cheese Polenta
  1. Add 3 cups of milk & 2 cups of water & stick of butter to a medium sauce pan and warm.
  2. Once liquid is warm, season with salt to taste & add polenta
  3. Allow to cook on medium heat for 20 minutes, while stirring occasionally. As the polenta thickens and cooks you will need to stir more often.
  4. As the polenta cooks, it will likely need more liquid before it is completely cooked through. Add more milk as necessary throughout the cooking process.
  5. Taste the polenta as you go and it will begin to soften. Once cooked, add cheese. *The cheese will thicken the polenta more, so if you need to add a bit of milk to it to thin it out a bit, go right ahead!
  6. Re-season with salt & black pepper and enjoy Your final polenta should be smooth and creamy.
Recipe Notes

Items that can be prepared ahead:

  • chop vegetables
  • polenta

*Essentially, this is a great meal to make a few days ahead and the flavors will just get better as it sits.

To make this dish vegan - use vegetable stock instead of milk & leave out the butter. If you like coconut flavor, you can finish the polenta with some coconut butter (not oil).

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Chili

This simple chili recipe is the easiest, most forgiving and delicious you will eat. Make 3 times the amount so that you can freeze batches of it for a rainy day!

Chili
Print Recipe
This is the easiest, most forgiving and delicious chili you will eat. Make 3 times the amount so that you can freeze batches of it for a rainy day!
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Chili
Print Recipe
This is the easiest, most forgiving and delicious chili you will eat. Make 3 times the amount so that you can freeze batches of it for a rainy day!
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 30 minutes
Ingredients
Servings: people
Instructions
  1. If you are using protein, you will coat the protein with spices and sear off first. For shrimp & chicken, remove the protein from the pot & set aside after searing. For ground beef, just continue to the next step.
  2. Add chopped onion & garlic first and sweat for a few minutes. Be sure to season with salt & pepper during this step.
  3. Add the rest of your veggies of choice & spices and cook off a bit. Be sure to season with salt/pepper again.
  4. Add more if necessary spices & stir and cook another couple minutes.
  5. Add beer and let reduce for 3 minutes.
  6. Add canned tomato, cooked beans & if you want it a bit spicy you can chop some chilis (jalapeño, serano, etc.) & add that, too.
  7. Add chopped Kale & re-season to taste with salt/pepper. Simmer for 20 more minutes.
  8. Enjoy! Great served with pico de gallo, sour cream and lime as well!
Recipe Notes

As with all of our recipes, this one s meat to be cooked with your senses. The ingredient portions are forgiving and you can feel free to swap out ingredients for what you like best or have available.

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Chili Braised Pork Tacos & Salsa

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.

These chili braised pork tacos are one of my family’s all-time favorite recipes, and one that I’ll often make in my cooking classes as well!

Chili braised pork tacos are practically foolproof and very popular – making this the perfect party meal, make-ahead dinner option, or simple Sunday dish. The chili-braised pork tastes better the longer it sits, too, so make a big batch and freeze some for later if you get the chance.

The base of this dish, the pork shoulder, follows along the guidelines I’ve laid out in the braising section. Remember that the perfect braise builds a flavor that works along with the rest of the ingredients it’s paired with; turn a cheap cut of meat into the star attraction with just a few simple tricks!

Chili-braised pork tacos and salsa are great on their own, but if you’re looking for a different side, I really recommend this simple corn salsa.

Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.
Chili Braised Pork Tacos & Salsa
Print Recipe
Chili braised pork or 5 spice tacos bring different ideas to the table instead of just Mexican.
Chili Braised Pork Tacos & Salsa
Print Recipe
Ingredients
Chili Braised Pork
Pico de Gallo
Spice Rub
Servings:
Instructions
Chili Braised Pork
  1. Coat pork in spice rub & salt, pepper. (You will have left over rub. Keep it in a jar for another dish/time!)
  2. Sear pork in a dutch oven or saute pan until dark, golden brown on all sides.
  3. Remove pork and add all veggies. Cook until charred and slightly cooked
  4. Deglaze with bottle of beer
  5. Put pork back into dutch oven & add enough water until pork is ¾ covered. (If you don’t have a dutch oven & have seared your pork & veggies in a sauté pan, place everything in an oven safe pot & cover.)
  6. Cook at 275-300 degrees for 3-4 hours, until pork is falling apart. (You should be able to put your fork in the pork and pull it apart without any resistance)
  7. Once cooked, let everything cool in the braising liquid.
  8. I often make 1-2 days ahead and put the whole pot in the fridge to cool. If that is the case, just warm the pork up when you are ready to shred it.
  9. Shred pork and strain braising liquid. Then, add pork to the strained liquid. You may need to reheat everything slightly if it has cooled completely. (Don't boil when reheating, you will toughen the meat)
Pico de Gallo
  1. Dice tomato, avocado, onion jalapeno & cilantro
  2. Mix with lime juice & season generously with salt/pepper
Recipe Notes

There are no quantities for the PICO DE GALLO. That is because you can make it to your own liking.

I typically like my Pico de gallo heavy on the lime and cilantro, but it's a personal choice.

TASTE AS YOU GO and remember you can always add more of an ingredient!

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