Tomato & White Bean Ragout with Herbed Polenta Wedges
This comforting ragout features creamy white beans simmered in a rich tomato and herb sauce, paired with crispy herbed polenta wedges. It’s a hearty, nutritious meal that’s cheap to make, packed with protein and fiber, and perfect for a cozy plant-based dinner.
Ingredients
For the Ragout
- 1canwhite beans
- 1candiced tomatoes
- 1small onion, diced
- 1clovegarlic, minced
- 1tspdried oregano
- 1/2tspdried thyme
- 1/2tspsmoked paprika
- 1cupwater or vegetable broth
- 1tbspwater or oil (optional, for cooking)
- Salt & pepper to taste
For the Herbed Polenta Wedges
- 1cupcornmeal
- 3cupswater
- 1/2tspsalt
- 1tspdried Italian herbs
- 1tbspoil for crisping (optional)
How to make Tomato & White Bean Ragout with Herbed Polenta Wedges
Cook the Ragout
Heat water or oil in a medium pot over medium heat. Add diced onion and sauté for 3-4 minutes until soft.
Stir in garlic, oregano, thyme, and smoked paprika for 30 seconds until fragrant.
Add white beans, diced tomatoes, and water or broth. Stir well, bring to a simmer, and cook uncovered for 15-20 minutes until the sauce thickens slightly. Season with salt and pepper.
Make the Polenta
In another pot, bring 3 cups of water and salt to a boil. Gradually whisk in cornmeal, stirring constantly to avoid lumps.
Reduce heat to low, add Italian herbs, and cook for 5-7 minutes, stirring occasionally, until thick and creamy.
Spread the polenta into a greased or lined shallow dish to about 1/2-inch thickness. Let cool for 10 minutes to set.
Crisp the Polenta Wedges
Once cooled, cut the polenta into wedges or triangles.
Heat a skillet over medium heat with a little oil. Cook the wedges for 2-3 minutes per side until golden and crispy. Alternatively, bake at 400°F/200°C for 15 minutes, flipping halfway.
Serve
Plate 2-3 polenta wedges per serving and top with a generous ladle of tomato and white bean ragout. Enjoy warm!
Tips & Tricks
For an oil-free version, you can skip the oil when crisping the polenta wedges.
FAQS
How do I make Tomato & White Bean Ragout with Herbed Polenta Wedges from scratch?
To make Tomato & White Bean Ragout with Herbed Polenta Wedges, start by sautéing diced onion and garlic in a pot. Add dried herbs and smoked paprika, then stir in white beans and diced tomatoes with water or vegetable broth. Simmer until thickened. For the polenta, boil water with salt, whisk in cornmeal, and cook until creamy. Spread the mixture to set, cut into wedges, and pan-fry or bake until crispy. Serve the ragout over the polenta wedges for a delicious meal.
Is Tomato & White Bean Ragout with Herbed Polenta Wedges suitable for a vegan diet?
Yes, this Tomato & White Bean Ragout with Herbed Polenta Wedges is completely plant-based and suitable for a vegan diet. It features nutritious ingredients like white beans, tomatoes, and cornmeal, making it a hearty and satisfying meal without any animal products.
What can I substitute for white beans in the ragout recipe?
If you don't have white beans on hand, you can substitute them with other beans like cannellini beans, chickpeas, or even lentils. Each option will provide a different flavor and texture but will still work well in the Tomato & White Bean Ragout.
How should I store leftover Tomato & White Bean Ragout and Herbed Polenta Wedges?
Store any leftover Tomato & White Bean Ragout and Herbed Polenta Wedges in airtight containers in the refrigerator. The ragout can last for up to 4 days, while the polenta wedges are best consumed within 2-3 days. Reheat the ragout on the stove or in the microwave, and you can re-crisp the polenta wedges in a skillet or oven.
What are some good side dishes or pairings for Tomato & White Bean Ragout?
Tomato & White Bean Ragout pairs beautifully with a simple green salad, crusty bread, or roasted vegetables. You might also consider serving it with a side of sautéed greens like spinach or kale for added nutrition and flavor.
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