Vegan Polenta with Roasted Vegetables and White Bean Ragout

Ingredients

• 1 cup Polenta (coarse ground)
• 4 cups Vegetable Broth
• about 425 g Cannellini Beans (canned)
• about 400 g Crushed Tomatoes
• 1 medium Zucchini
• 1 medium Bell Pepper
• 1/2 medium Red Onion
• 3 cloves Garlic
• 1/2 cup Olive Oil
• 1 tsp Dried Oregano
• 1 tsp Dried Basil
• 2 tbsp Fresh Parsley
• 1 tsp Salt
• 1/2 tsp Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to about 205°C (200°C). Toss diced zucchini, bell pepper, and red onion with 2 tablespoons of olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and slightly caramelized.
2. 2Prepare the polenta: Bring vegetable broth to a boil in a saucepan. Gradually whisk in polenta and reduce heat to low. Cook, stirring constantly, for 25-30 minutes, or until polenta is creamy and thickened. Season with salt and pepper to taste.
3. 3Prepare the white bean ragout: Heat remaining olive oil in a skillet over medium heat. Add minced garlic and cook for 1 minute. Stir in cannellini beans, crushed tomatoes, oregano, basil, salt, and pepper. Bring to a simmer and cook for 15 minutes, stirring occasionally.
4. 4Stir in fresh parsley. To serve, spoon polenta into bowls and top with roasted vegetables and white bean ragout.

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