Wednesday, January 12, 2011

Polenta with Spicy Tomato Ragu

If you look at the recipes below, you will begin to see a theme.  First the Marinara Sauce, then the Basic Polenta, which were both made in preparation for the "Polenta with Spicy Tomato Ragu" (page 277).  This is very warming, very comforting, and a very tasty preparation.  The Marinara Sauce is doctored up a bit with the addition of sautéed onions and mushrooms (I omitted the oil as the natural "sweating" of the mushrooms provided enough moisture during the sauté),  plus some spices and crushed red pepper for the spicy part of the recipe.  The finished ragu is ladled over the warm, creamy Polenta.  This dish is definitely a keeper!  By not adding the oil in the polenta, the marinara, and the ragu, I ended up omitting three tablespoons of fat.  This adds up to 358 calories and 41 grams of fat not included in my version.  Amazing how it all adds up, isn't it?

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